Rich, creamy and extremely fudgy, these chocolate popsicles are perfect for summer (or any time of the year for that matter). They taste amazing on their own but to make them look a little fancier drizzle with extra *peanut butter and raspberry powder if desired. *If you're not a fan of peanut butter, swap this out for another nut butter of choice. They'll be just as good
1 can/400ml coconut milk
½ cup CHOC Chick raw cacao powder
2 tbsp CHOC Chick cacao butter (24 beans)
½ cup peanut butter
¼ cup maple syrup
Pinch of salt
Fresh raspberries (3 to 4 per lolly)
10 wooden popsicle sticks
We used a standard frozen ice lolly mould.
To Decorate (optional)
Extra peanut butter
Sprinkling of raspberry powder
Simply place all of the ingredients for the popsicles into a blender and blend until smooth.
Fill your popsicle moulds ¾ of the way, leaving enough space to put the raspberries (3-4 per lolly). Put the lid on and then add in the wooden sticks. Place in the freezer for 6 hours or until completely firm.
When ready to eat, remove from the mould and drizzle with a little peanut butter and sprinkling of raspberry powder if desired. Alternatively enjoy as they are.
Vegan | Gluten free | Dairy free | Refined sugar free