8-10 servings
Ingredients
For the strawberries
- 200g (1 cup) strawberries
- 1/2 tsp vanilla essence
- 1 tsp coconut syrup
For the cream
- 240ml (1 cup) coconut cream
- 1/2 tsp vanilla essence
- 1 tsp coconut syrup
- 70g bar 72% Ombar chocolate
- 1 tsp coconut oil
Toppings
- Desiccated coconut
- Sesame seeds
- Freeze-dried raspberries
Method
- Add the strawberries, coconut syrup and vanilla to a blender or mini-chopper. Blitz until everything is combined.
- Add some of the mix to your popsicle moulds – a few dollops in each.
- To make the coconut cream, simply mix in the vanilla & coconut syrup.
- Next, add a few dollops of the cream into the moulds.
- Repeat – add more strawberry mix and cream until full.
- Carefully insert the popsicle sticks
- Freeze overnight.
- Break up the chocolate and place in a glass bowl with the coconut oil then very gently melt over a saucepan of simmering water.
- Remove the popsicles from the freezer and pop them out of the moulds.
- Dunk or drizzle the popsicles in the melted Ombar chocolate and sprinkle with your favourite toppings.
- Eat straight away or you can return to the freezer to enjoy when you want.
Recipe and Images Courtesy of Rebel Recipes
Posted in Vegan Life Recipes, Sweet Treats