Chocolate fudge lollies
You’ll go nuts for this rich, chocolatey lolly with the natural sweetness of dates
2 tablespoon(s), level
Unsweetened Almond Drink
1 teaspoon(s), level
4 individual, stones removed
15 g, broken into pieces
4 whole, finely chopped
- Spoon the cocoa powder into a jug and add 1 tbsp almond milk. Stir to a paste, then slowly add the remaining almond milk and mix vigorously until combined. Stir the vanilla extract into the chocolate milk.
- In a blender, blitz the dates and a little of the chocolate milk until smooth. Add the remaining chocolate milk and blend briefly to combine. Pour the mixture into 100ml silicone lolly moulds and freeze for 1 hour.
- Push a wooden lolly stick into each mould, making sure you leave enough poking out to comfortably hold. Freeze for a further 3 hours or until solid.
- Put the chocolate in a microwaveable bowl and microwave for 1 minute in 20-second bursts, then stir until smooth with a teaspoon. Leave to cool slightly. Remove the lollies from the moulds and place on a baking tray lined with baking paper. Drizzle the chocolate over the lollies, then immediately sprinkle over the almonds. Return to the freezer until the chocolate is firmly set.
All the lollies featured will keep in the freezer for up to two months