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These creamy delights are the perfect snack on a hot summer’s day. There are some interesting ingredients in this one and it all comes together beautifully. Feel free to mix in other berries, nuts, and fruits to play around with the flavours. Blueberry Delights can last in the freezer for 1-2 weeks. So much YUM, so little effort!
Whisk corn flour and almond milk to make a smooth paste with no lumps.
Add sugar and water to a small saucepan. Stir until sugar dissolves completely over medium heat.
Then add coconut cream, oil and corn flour paste to the sugar syrup and bring to boil, stirring occasionally. Reduce heat to low and simmer for 5 minutes. Allow to cool.
Blend silken tofu to a cream, add to the cooled mixture and combine. Mix in blueberries and almonds.
In a 12 mini cupcake silicone mold, pour in the cream and allow to set in the freezer for 6-8 hours or overnight.
Once set, pop out from the molds, allow to rest at room temperature for 15-20 minutes and enjoy!
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