Chocolate Hazelnut Chia Pudding Pops with Chaga and Gotu Kola
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 10
These Chocolate Hazelnut Chia Pudding Pops are loaded with immune-boosting and stress-busting properties thanks to Indigo Herbs Chaga and Gotu Kola tinctures.
  1. Start by whisking together the maple syrup, hazelnut butter, and cacao butter in a medium-sized mixing bowl until smooth. Gradually whisk in the coconut milk, followed by the Chaga and Gotu Kola tinctures, and roasted hazelnuts.
  2. Whisk in the chia seeds and leave to sit for 15 minutes, stirring every 5 minutes to ensure there are no clumps of chia seeds. Whilst you're waiting for the chia pudding to firm up a little slice your banana into fairly thin slices and set to one side.
  3. Spoon a little chia pudding mixture into your lolly moulds then add a slice of banana, a little more chia, then another banana slice before filling to the top with chia pudding. Repeat until each mould is full then insert a lolly stick two-thirds of the way into the middle. Freeze for 2 to 3 hours until firm.
  4. To demould simply sit the base of the mould into hot water or run the moulds under a hot tap briefly to loosen the lollies. Place back into the freezer for 10 minutes before freezing.
If using coconut milk without gums you'll need to sit the tin upside down in a deep bowl of hot water for 10 minutes in order to melt the fat solids. Give the can a good shake after to incorporate the fat with the coconut water.

The chia pudding can be made in advance and refrigerated in an airtight container for 48 house before freezing. Just make sure to warm the chia pudding to room temperature in order to fit it into the moulds easily before freezing.
Recipe by Greens of the Stone Age at