Guess what!! You can have fun with your food whilst keeping it clean and healthy. Why is it that vegans have such stunning Instagram accounts with beautiful food photographed with flowers and gorgeous colours and Paleo folk post is just plain old food!! Are we just more serious than vegans, naaahhhh can’t be?
It certainly cannot be the food because these gorgeous unicorn coconut ice bites are super delicious yet remain well within the Paleo paradigm, actually they can also be keto if you leave out the maple syrup. Granted vegans do eat more fruit than us, but the amount of berries that it takes to make something pretty is not that much and actually rather important for a balanced diet to contribute much needed antioxidants, flavonoids, vitamin C and antibacterial compounds.
I often find that many followers of Paleo are terrified to eat any fruit at all, certainly the high end sugary fruits should be avoided (pineapple, mango, grapes) but berries and low sugar fruit are important and add great flavour to smoothies and drinks without a massive sugar overload.
About these bad boys, I have actually ended up with two recipes. I made the first batch but then I felt that whilst the flavour may appeal to some, it might not to others. Which then got me thinking that I could use alternate ingredients for those who battle with getting hold of ingredients that are not readily available in the supermarkets, I know this can really put someone off making a recipe.
The colours, really simple, they don’t need to be there as they add no flavour at all, just a huge load of fun. Although more importantly they might just get little one’s to have taste, after all what we want is for them to just start to taste and explore. So, don’t be put off the recipe because you don’t have berry powder in your baking tin, it’s great to have but not essential.
Gemma discovered that even Jack loves it….
- 2 x 200g packets of creamed coconut - not to be confused with coconut cream
- 1/3 cup coconut oil - softened or melted
- 3 cups desiccated coconut
- 1/4 cup good quality maple syrup - optional
- 1/4 cup fresh lemon juice and the zest of the lemon
- 160 ml coconut cream - I get mine from waitrose organic range - otherwise follow the instructions below
- 1 Tbsp vanilla extract
- 2 x 200g packets of creamed coconut
- 6 Tbsp coconut oil - softened or melted
- 80g cacao butter
- 4 cups desiccated coconut
- 1 tsp rose extract
- 1/4 cup maple syrup - optional
- Yellow - 1/4 tsp ground turmeric
- Purple - 1 1/2 tsp blueberry arctic berry powder
- Green - 1 tsp macha green powder
- Pink - 1 1/2 tsp cranberry arctic berry powder
- Combine all the ingredients except the colours and blend in a food processor until well mixed.
- Separate equal quantities into 4 bowls - about 1 cup each.
- Line a plastic tupperware with parchment - make sure it not too big as you don't want the layers to be thin.
- Mix in the first colour (either back in the the food processor or by hand) and spread it over the bottom of the container - place in the freezer.
- Tidy up, clean the processor, then mix the next colour, then as slowly as possible walk to the freezer (see what I'm doing, buying time!) and remove the container.
- Add the next layer of colour and return to the freezer.
- Repeat until all the colours are complete.
- Then, place in the fridge for 30min.
- Cut into squares and enjoy, keep in the fridge if the weather is warm.
- Simply mix all the ingredients together and refrigerate until set.
To separate the cream from tinned coconut milk - Turn the tin upside down and place it in the fridge overnight. Take it out and turn it the right way up, open and remove the separated water, scoop out the cream and use.