Who loves a Weis Bar? Why not make your own at home? It’ll probably have less sugar, preservatives and cost less to make.
You can modify the fruit to your liking or whatever you have in the fridge.
600g of chopped mango
⅓ cup coconut milk (plus extra for swirling effect, if desired)
2 tbsp rice malt syrup, honey or maple syrup
½ cup macadamia nuts
The juice of half a lime
1¼ cups of raspberries, roughly chopped
1. Place all ingredients (except for the raspberries) into a high powered blender and blend until smooth and creamy.
2. Pour a little bit of the mixture into each of the ice block moulds so they are about a third full. If you want to achieve that coconut swirl look (as shown in my picture above), pour a couple of additional teaspoons of coconut milk into each mould. Place a few raspberries into each mould. Repeat this process until all the mango mixture and raspberries are gone.
3. Place in the freezer to set overnight. Enjoy!!
Recipes makes about 12 popsicles.
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This recipe was originally posted by Amanda from Amanda’s Wholesome Kitchen and our NPN Ambassador.