Healthy Coconut Ice


Ingredients

White layer

4 cups desiccated coconut

2 tablespoons raw honey

2 tablespoons coconut oil (melted)

1 teaspoon vanilla extract


Pink layer

½ teaspoon beetroot juice (easy tip for beetroot juice below)

4 cups desiccated coconut

2 tablespoons raw honey

2 tablespoons coconut oil (melted)

1 teaspoon vanilla extract

Directions

1. Blend all ingredients of the white layer together in a high powered blender or food processor until very well combined.

2. Firmly press into a bread load tin which has been lined with baking paper.

3. Pop into the freezer to set while you make the pink layer.

4. If you do not have any beetroot juice you can easily grate ½ a small beetroot and place grated beetroot onto a small piece of muslin cloth or inside a nut milk bag and squeeze juice out.

5. Blend all of the pink layer ingredients together (you do not need to wash out the blender or food processor, just use the same one)

6. Once all the ingredients are well combined, grab the loaf tin out of the freezer and check that the first layer is quite solid, if not pop back in the freezer for 10 more minutes.

7. Press the pink layer on top of the white layer and pop in the fridge for an hour to set. Once set cut into small cubes and enjoy xx

Notes

About Amy Innes

Amy Innes is the brains behind the blog Healthy Belly Happy Mind. As a qualified health coach, essential oil junkie and naturopath in training, Amy is inspiring women around the globe to get back to basics and improve their health one step at a time. As a new mum Amy cuts the fluff and gets straight to the point. You can download her free e-book ‘Simple steps to health’ via her website.

Website: www.healthybellyhappymind.com

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Email: amy@healthybellyhappymind.com