As the weather starts to heat up, these cooling ice pops are just what the doctor ordered! They’re both gluten-free and vegan and can be customised with your favourite toppings.
Chocolate pudding pops
These delicious ice pops are both gluten-free and vegan and can be customised with your favourite toppings.
Ingredients
- 1 large avocado pitted and diced
- 340 ml Califia Farms Chocolate Coconut Almondmilk
- 75 g soft pitted dates roughly chopped
- 25 g cocoa powder
- 1/4 tsp fine sea salt
- 110 g dark chocolate finely chopped
- 60 ml coconut oil
For the toppings
- Freeze-dried raspberries, hemp seeds, shredded or flaked coconut
Instructions
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In a blender, combine the avocado, almond milk, dates, cocoa powder and salt. Blend until completely smooth. Pour the mixture into popsicle moulds, cover, then insert popsicle sticks. Freeze solid, overnight if possible.
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To remove the popsicles from the moulds, submerge in cool water just until the popsicles release. Place on a baking sheet and return to the freezer for 15 minutes.
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In a microwave-safe bowl, combine the chocolate and coconut oil. Microwave in 30-second bursts, stirring after each one, until fully melted and smooth. Let cool slightly.
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Drizzle the popsicles with chocolate (or transfer chocolate to a tall, narrow vessel and dip popsicles in chocolate). Sprinkle with your desired toppings, then return to the freezer to set.