Ingredients List



  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.

Calling all chocoholics! These vegan, OMS-friendly choc chip ice lollies 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.

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