Ingredients
- 300g ripe banana
- 550g coconut milk full fat
- 120g dates
- 50g cacao powder (for baking)
- 35g dark chocolate 78%
- Pinch of salt
Instructions
Chop the dates roughly and bring them to a boil with the coconut cream in a pan for three minutes. Leave to cool slightly.
Peel the bananas and cut them into large pieces. Add them to a blender with the dates, coconut milk, cacao, and a pinch of salt. Blend until you have a very smooth consistency.
Chop the chocolate into small cubes about 2-3mm, and sprinkle about five pieces in the empty compartments of the popsicle mold.
Pour the blended mixture into the popsicle compartments and add some pieces of our chocolate cubes on top. Close the mold with the lid, and press the wooden sticks halfway into the chocolate mixture.
Leave to freeze overnight or at least 6 hours, depending on the freezer you have.
Notes
If you want to save your frozen popsicles for another day, just transfer them to a zipper bag and pop them in the freezer! My new mold came with small plastic bags with sealing clips, which is great because it lets you pack each popsicle separately before putting them all in a zipper bag.
- Prep Time: 15 Minutes
- Freeze Time: 24 Hours
- Category: Popsicle
- Method: Freezing
- Cuisine: International
- Diet: Vegan