It’s finally summer in England! I spend so much time chasing the sun, it’s my absolute favourite season. And who doesn’t love ice cream and ice lolly’s in this weather 🙂
These little beauties are a fabulous, dairy free alternative to milk lollies. They’re quick and simple to make, they look so pretty and come with a ton of added health benefits.
1 tin of coconut milk (400ml)
2 and a half tablespoons of chia seeds 1 tablespoon of maple syrup
5 cardamon pods
2 tablespoons of coconut oil
2 tablespoons of cacao powder
2 tablespoons of honey or maple syrup
Generous sprinkling of healthy trail mix ~ I love this one!
Warm the coconut milk gently in a pan. Add the maple syrup and cardamon pods and keep slowly warming for 5-10 mins
Allow the milk to cool
Stir in the chia seeds and leave in the fridge to begin setting. The mixture needs to firm a little to ensure the chia seeds are evenly spread but you don’t want it to become too difficult to pour into lolly moulds. An hour should be plenty
Spoon the mixture into 6 mini lolly pop moulds. Use a funnel to pour the milk in if that’s easier. Place in the freezer for at least 2 hours to set
Boil a pan of water and place a glass bowl over it
Heat the coconut oil, cacao powder and honey or syrup in the glass bowl, stirring continuously until everything is smoothly combined. Turn the heat off and allow the mixture to begin cooling
Remove the milk pops from the freezer, ensuring they’re set
Dip each lolly in turn in the cooled cacao liquid. The ice cold temperature of the lollies should ensure the chocolate begins to set quickly.
Roll in trail mix before the cacao has fully set, pop on a plate and return to the freezer
Enjoy in sunshine ❤