Here’s a lovely recipe that is dairy-free and perfect for the hot weather we have been having recently.
Banana, Coconut & Chocolate Ice Lollies
Makes 6 lollies
- 400ml additive-free coconut milk
- 2 bananas
- 1 tbsp. good quality vanilla extract
- 75g dark chocolate – 85% or higher (dairy-free)
- 50g coconut oil
- Desiccated coconut
- Chopped nuts
- Blend the bananas, coconut milk and vanilla extract in a blender or food processor. Pour into 6 lolly moulds and freeze for at least two hours.
- Melt the dark chocolate and the coconut oil in a glass bowl over a pan of boiling water.
- When the chocolate mixture has melted, remove the lollies from their moulds and hold them over the chocolate bowl while you ladle over the chocolate. Sprinkle each one immediately with either desiccated coconut or chopped nuts as the chocolate shell will freeze solid in about 30 seconds.
- If not eating immediately, lay on a baking tray and place back in the freezer until you want to serve.
If you want a really low carb version of these lollies I have also made them by blending a tin of coconut milk with a handful of desiccated coconut and a teaspoon of vanilla paste and then freezing. Very slightly sweet, you could also add a little stevia if you wanted a sweeter taste.
FREE JULY RECIPE BOOK
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