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Chocolate ice lollies

Courtesy of: Blue Diamond Growers

Serves 6
Prep Time 30 minutes

INGREDIENTS

 

• 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 Unsweetened Almond Breeze
• 1/2 cup sweetened shredded coconut flakes
• 6 ice cream sticks

METHOD

 

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 it makes a thick paste. 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 shredded coconut flakes to each ice lolly mould, then add the mixture
4. Pop a stick into each mould
5. Put the ice lollies in the freezer for at least 4 hours or until solid

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