CHIA & CHOCOLATE ALMOND BREEZE ICE POPS WITH CACAO NIBS

CHIA & CHOCOLATE ALMOND BREEZE ICE POPS WITH CACAO NIBS

 

Recipe created in partnership with The Chia Co

Serves: 6

Prep Time: 5 hours

INGREDIENTS

 

1/3 cup The Chia Co White Chia Seeds
1 1/3 cups Chocolate Almond Breeze
2 tablespoon cacao nibs
2 teaspoon maple syrup
Popsicle mould
6 icy pop wooden sticks (optional)
100g vegan dark chocolate

METHOD

 

1. In a small bowl add chia seeds, Almond Breeze, cacao nibs and maple syrup
2. Leave to sit for 5 minutes then stir to combine
3. Leave for a further 20 minutes for chia seeds to expand more
4. Add to popsicle moulds and push in wooden sticks to half way. Place in freezer for 4 hours or until completely frozen
5. In a small saucepan add 2 cups of boiling water and place a bowl on top of the saucepan. Ensure the water is not touching the base of the bowl. Keep saucepan on a low to medium heat
6. Break up chocolate and add to bowl. Melt chocolate, stirring if necessary
7. Remove icy pops from moulds and dip the top half of each in the melted chocolate. Return to freezer until serving. Enjoy