Ok, this is a little naughty of me BUT… Oh Em Gee! These look freaking delicious! Do me a favour; until the weather gets a littler warmer if you are an Australian reader – file this recipe away, just for a month or two. You know my take on digestion and cold foods. But this is a super treat that I just think we can all adapt!

This recipe is straight from Sarah Britton’s (who featured here on tuesday) recipe files – on her site, my new roots.

I wish it was summer already…..

Peachy Keen Creamsicles

Makes 10, 3oz. popsicles

Ingredients:

4 large / 800g peaches (nectarines would also work)
½ cup / 70g cashews, soaked for at least 4 hours
2-3 Tbsp. liquid sweetener (raw honey, maple syrup, agave)
2 Tbsp. water
½ vanilla bean, seeds scraped

Directions:

1. Place cashews in a container and cover with fresh, filtered water. Let soak for at least four hours, or overnight. Drain and rinse well.

2. Peel peaches and roughly chop. Place in a blender or high-speed blender and blend until completely smooth. Add 1 tablespoon of liquid sweetener if desired. Pour contents into a container with a spout and set aside.

3. Give your blender a quick rinse and add the cashews, along with the vanilla bean, 2 tablespoons of sweetener and water. Blend on high until completely smooth (if using a regular blender, this may take 60 seconds or longer).

4. Into each popsicle mold, pour a small amount of either the peach puree or cashew puree, then alternate between the two until you’ve reached capacity. Using a popsicle stick or skewer, stir the liquids together slightly to create a marble effect. Place a popsicle stick in each mold and place in the freezer until completely frozen. To remove, run the mold under warm water until the popsicle easily slides out. Enjoy!