Super fast to get these together, just a blender number, and they taste like magic! Who needs a magnum when you’ve got these?
And if you want to ditch the plastic from your kitchen and your food, have a look at these handsome old school stainless steel moulds, sturdy and feel like they’ll last forever:
Heavenly summer treats with none of the junk. And so filling noone can have more than one.
- 1 Cup Almonds
- 3 Cups water
- 1 tsp vanilla extract
- 1 tbsp Coconut Butter
- 2 tbsp cacao or cocoa powder
- 1 tbsp almond butter
- 2 tbsp rice syrup
- 2 dates
- 2 tbsp cashew butter
- (optional 1 tbsp lucuma powder)
- 100 g Dark Chocolate (or raw choc homemade)Melted to drizzle and dip
Pour the water into a powerful blender and add the almonds, blend on high speed for 1-2 minutes until a white, creamy liquid.
Add the remaining ingredients and blend until smooth.
Pour into lolly moulds, place sticks in and leave in freezer for roughly 4 hours or until solid.
Remove from moulds and drizzle with chocolate in patterns or dip, then place on a baking tray back in the freezer to harden.