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Choc Chip Popsicle

Calling all chocoholics! These vegan, Overcoming MS-friendly choc chip popsicles are delicious - perfect for a hot summer's day or whenever you're craving something sweet. Recipe supplied by Simonne from Staying Healthy with MS.

Sweets & Desserts
Intermediate
Time 10 minutes
Skill Level Intermediate
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Ingredients List

 

Serves 8
  • 720  ml almond milk
  • 8 medjool dates room temperature pits removed
  • 100  g raw cacao powder
  • 300  g cashew nuts cold unsalted (soaked over night for at least an hour, drained & rinsed)
  • 10  ml vanilla essence pure
  • 1 large pinch salt pink
  • 30  ml maple syrup pure
  • 240  ml flaxseed oil
  • 0.25  g xanthan gum
  • 100  g cacao nibs
Metric - US Imperial

Instructions

  1. Place all your ingredients in the fridge the night before so everything’s cold for when you start. This is to avoid heating the flaxseed oil in the high speed blender.
  2. Add everything except cacao nibs to your blender and whiz till you reach a thick and creamy consistency. If using a Nutri-bullet or a smaller blender you’ll need to do this in two batches.
  3. Pour the creamy mixture into a large bowl and mix in the cacao nibs with a spatula.
  4. Have your ice lolly (popsicle) molds ready to spoon in your mixture till full and add the sticks in.
  5. If you have 6 molds, you will have some mixture left over which you can put in a separate container.
  6. Leave in the freezer overnight.
  7. When ready hold your ice-block in the mold under warm water to release it. After a few minutes it should slide out.

Notes

  • Equipment: You’ll need 6 to 8 ice lolly molds and a high speed blender.
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