Chocolate Raspberry Ice Cream Pops
Ingredients
- 1 cup dairy-free yoghurt, e.g., cashew or coconut
- 3 tbsp coconut cream
- 2-3 tbsp cacao
- 70g melted dark chocolate
- 2.5-3 tbsp maple syrup
- 1 tsp vanilla paste
- Pinch salt
- 1/2 cup fresh raspberries
Optional
- 100g melted chocolate, for decoration
Preparation
Place all ingredients, apart from the raspberries, into a high-powered blender or processor and blitz until smooth. Taste and adjust the sweetness or chocolate flavor accordingly.
Spoon into lolly moulds, leaving a small amount of space at the top, then drop in some raspberries, using the end of a spoon to push some down to the bottom of each lolly, to ensure you have raspberries throughout.
Place in the freezer overnight to firm up, then remove around 10-15 minutes before eating. Drizzle with melted chocolate, if desired, and devour.