Courtesy of: Blue Diamond Growers

Serves: 6
Prep Time: 30 minutes



210g pitted dates (if not sticky and moist, soak in warm water for 10 minutes then drain)
1/4 cup hot water
1 can of coconut cream
1 tsp. pure vanilla extract
50g cacao powder
120ml Chocolate Almond Breeze
Popsicle mould
1/2 cup crushed almonds
6 popsicle sticks



1. Add moist, pitted dates to a food blender and process until they’re only small bits. Then,
add hot water (a little at a time) until a thick paste forms. Set aside
2. In a large mixing bowl scoop out the coconut cream from the can, reserving the clear
liquid for other uses. Use a mixer to whip the coconut cream until smooth. Then add vanilla,
cocoa powder, Almond Breeze and the date paste. Whip until well mixed
3. Add a sprinkle of the crushed almonds to each popsicle mould, then add the mixture
4. Pop the mould tray into the freezer for approx. 30 minutes, then add a popsicle stick to
each mould – allowing the mixture to freeze a little will help the sticks stay upright
5. Return to the freezer for at least 3.5 hours or until solid