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Fudgy Chocolate Ice Lollies

BY Jess Spiro

Cool, creamy and chocolatey.

  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 0 mins
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⅓ C (80 ml) good quality cocoa powder
400 ml coconut cream
honey, to taste
sea salt

100 g good quality white chocolate
sprinkles to decorate

Place the cocoa powder and coconut cream in a blender and blend to combine. Sweeten to taste with honey and add a sprinkle of sea salt. Leave to stand for 30 minutes and then blend again – this will ensure a creamier texture. Pour into the lolly moulds and leave to set for about 1 hour, then insert the wooden lolly sticks and leave to freeze for 5 hours, or overnight.

When ready to serve, gently melt the white chocolate and leave to cool slightly. Carefully dip the top of the fudgesicles into the melted chocolate and decorate with sprinkles.