Choc-mint ice cream popsicles (Dairy free)
 
 
Author:
Serves: 6-8 popsicles
Ingredients
  • 400ml can coconut cream (chilled over night in the fridge for quicker setting, but not necessary)
  • ½ cup fresh mint leaves (or omit & use extra peppermint essence)
  • 1 cup baby spinach leaves (the extra sneaky greens, and it will give it the 'green' colour)
  • 2 T maple syrup or sweetener of your choice
  • 1 tsp peppermint essence/oil (adjust to taste depending also on the strength of your flavouring)
  • ¼ cup cacao butter
  • ¼ cup raw cacao powder
  • ¼ cup coconut oil
  • 2 Tbsp maple syrup
  • raspberries to decorate (optional)
Directions
  1. To make the chocolate: melt ¼ cup cacao butter in a saucepan with ¼ cup raw cacao powder, ¼ cup coconut oil and 2 Tbsp maple syrup, stir well. Pour into a dish lined with baking paper and refrigerate until hard (only takes 2 mins or so).
  2. Thermomix: place all ingredients in TM bowl and blend sp9-10 for 20 seconds. Scrape down sides, taste and adjust mint flavour if necessary and blend again for about 10 seconds.
  3. Blender: place all ingredients in blender and blend on high for about 20 seconds. Scrape down sides, taste and adjust mint flavour if necessary and blend again for about 10 seconds or until the consistency is smooth.
  4. To assemble: take the chocolate out of the fridge and break into chips/shards. ¾ fill each popsicle mould with the ice cream mixture, poke in the choc chips. Decorate with a raspberry and chocolate shard or 2 if using a pop up mould. Freeze until set.
Recipe by What Annabel Cooks at https://whatannabelcooks.com/dairy-free-choc-mint-ice-cream-popsicles/