So the weather has been playing funny games this week, it’s really starting to get annoying because I am totally a summer person! I love just how relaxed everyone gets around summer and being up north my body needs the extra hit of vitamin D to get me going… What I really love about summer though is all of the frozen delights minus the processed, sugary, horridness that the jingle-jangle-ice-cream-van-man brings (although I am sure my kids will disagree with me there).
This recipe is just so easy I could cry, with joy of course, all you need is a blender of some sort, I use my Nutribullet, and then some sort of lolly mould to set your beautiful fudgsicles in. I used a mini-pop mould from Zoku as they are great for tiny little hands and mouths. You can of course pop yours into some regular lolly moulds but you won’t get too many full-sized lollies out of this I should imagine so you may want to double the batch.
Here’s to hoping the weather will hot up and stop raining!!!
Yields: Rougly 15 Zoku mini-pops
Prep Time: Less than 5 minutes
Freeze Time: Up to 3 hours
250ml coconut cream
2 tbsp almond butter
1.5 tbsp maple syrup
1/4 tsp Himalayan pink salt
2 medjool dates (pitted)
- Place all of the ingredients into a blender and blend until smooth.
- Pour the mix into your lolly moulds, place the sticks in, and then freeze for 3 hours until fully frozen.
- Remove and enjoy! Simples!