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Choc Ice Blocks


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


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.

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