Choc Ice Blocks

Choc Ice 2 Choc Ice Block 2

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

Summer. Refreshment. Cold things. Throw chocolate into the mix and that’s pretty much a perfect match!

As many of my Aussie followers will know, Chocolate Paddle Pops were as much a part of childhood summers as salty hair and barbecues. Although not having consumed one for a number of years, I remember their flavour well, so I’ve recreated them into a new wholesome version.

To balance the sometimes heavy and non-summer suitable creaminess, I’ve used a combination of milk and coconut water. They’re hydrating, delicious and a great choice for those sticky summer days. This recipe is suitable for vegan, vegetarian and gluten-free diets.

 

Choc Ice Block 3

Method

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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