The Ice Block Book by Karis and Dominic Gesua Photo: Rita Platts
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Ingredients
260ml almond milk
2 teaspoons chia seeds
A handful of raspberries
Method
In a jug, mix together the almond milk and chia seeds.
Divide the mixture between the moulds, leaving a 3cm gap at the top.
Cut the raspberries in half and place some in each mould. Using a spare lolly stick, arrange the raspberries, if needed.
Top up each mould with the almond milk mixture, leaving a 1cm gap at the top.
Insert the sticks with the stick-holders and place in the freezer.
This is an edited extract from The Ice Block Book by Karis and Dominic Gesua (Kyle Books, $24.99). It is available now.
