For the ice blocks:
⅓ cup raw cacao
⅓ cup raw cacao
1 teaspoon vanilla powder or 1/2 teaspoon extract
200ml Cocobella Straight Up
200ml milk (soy, rice, almond, dairy etc.)
½ cup almond butter
2 tablespoons maple syrup, rice malt syrup or honey
For the chocolate topping:
2 tablespoons raw cacao
2 tablespoons coconut oil, melted
¼ teaspoon maple syrup, rice malt syrup or honey
You might also like to use chopped nuts as a coating
Summer. Refreshment. Cold things. Throw chocolate into the mix and that’s pretty much a perfect match!
As many of my Aussie followers will know, Chocolate Paddle Pops were as much a part of childhood summers as salty hair and barbecues. Although not having consumed one for a number of years, I remember their flavour well, so I’ve recreated them into a new wholesome version.
To balance the sometimes heavy and non-summer suitable creaminess, I’ve used a combination of milk and coconut water. They’re hydrating, delicious and a great choice for those sticky summer days. This recipe is suitable for vegan, vegetarian and gluten-free diets.
Method
Add ice block ingredients to a blender and blend until well combined. Pour into ice block moulds and set in the freezer for at least 4 hours.
Remove and run under hot water for a few seconds to help remove from mould. When ready to consume, combine ingredients for the chocolate topping and coat the set ice blocks. Enjoy straight away.
