2 cups full fat coconut milk (or another plant milk of choice)
1/3 cup tahini
1/4 cup maple syrup
1 teaspoon vanilla extract
1 1/2 cup raspberries
1-2 teaspoons rose water (optional, to taste)
A pinch of sea salt
1. Heat the oven to 400°F/200°C/Gas 6.
2. Line a mall baking dish with parchment pepper and place the peaches on top. Drizzle with lemon juice and bake for about 15 minutes, until the peaches are soft. Set aside to cool to a room temperature. 3. Add the cooled peaches and all remaining ingredients to a blender and blend until smooth. Divide the mixture among 6 popsicle molds and freeze for about 3 to 4 hours (preferably overnight). 4. Dip the molds briefly in hot water to remove the popsicles and serve. Enjoy!