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!