1 cup (240mls)coconut milk, full fat makes them creamier
¼ cup (40grams)chickpeas, from a can or cooked dried ones
1 cup (150grams)frozen mango pieces
¼teaspoonground turmeric
¼teaspoonsea salt, plus a pinch
½teaspoonapple cider vinegar
1tablespoonmaple syrup
INSTRUCTIONS
Put the pecan nuts, 1 date, and a pinch of salt in the blender and process until crumb-like cookie crumbs. Spoon about ½ into a bowl and set aside. Leave the rest in the blender.
Zest the lemon and add it to the blender, then remove the remaining peel and white pith with a sharp knife (you can see how I do it in my video above). Discard the peel and pith and add the whole lemon to the blender.
Add everything else (coconut milk, chickpeas, frozen mango, turmeric, salt, apple cider vinegar, and maple syrup) to the blender and blend until smooth.
Pour into the popsicle mold leaving a little space, and then sprinkle on the pecan crumbs you set aside earlier evenly between them all. Press the crumbs down lightly with a finger so they get embedded a little bit.