CREAMY CHOCOLATE STRAWBERRY ICE POPS
SERVES 4 ICE POPS
FOR THE STRAWBERRY LAYER
1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)
1⁄2 tsp vanilla powder
2 tbsp coconut syrup or another sweetener
1⁄2 cup strawberries, cut into small pieces
FOR THE CHOCOLATE LAYER
2 large bananas
2 heaping tbsp peanut butter or coconut butter
2 tbsp raw cacao powder or unsweetened cocoa powder
2 tbsp raw cacao nibs
NUTRITIONAL VALUES
Calories: 670kcal
Fat: 56g (43.6g S.Fat)
Carbs: 44.8g
Protein: 10.4g
Sugar: 27.2g
Sodium: 203mg
METHOD
In a blender, combine the bananas, peanut butter, and cacao powder. Mix in the cacao nibs gently. Set aside the mixture after pouring it into a bowl.
Scoop the thick white cream from the can of coconut milk into a bowl. Combine the vanilla powder and coconut syrup in a mixing bowl. Mix in the strawberries gently.
Fill ice pop moulds with alternating layers of the chocolate and strawberry mixtures. Freeze for 4 to 6 hours, or until the ice pop sticks are firm. Remove the moulds by briefly immersing them in hot water. Serve and have fun!
Scoop the thick white cream from the can of coconut milk into a bowl. Combine the vanilla powder and coconut syrup in a mixing bowl. Mix in the strawberries gently.
Fill ice pop moulds with alternating layers of the chocolate and strawberry mixtures. Freeze for 4 to 6 hours, or until the ice pop sticks are firm. Remove the moulds by briefly immersing them in hot water. Serve and have fun!
