choc-fudge-popsicles2160

choc-fudge popsicles – perfect for the holidays

Choc-fudge popsicles – simple to make and perfect for the holidays!

Ingredients

  • 1¾ cups (430ml/14½ fl oz) coconut cream, at room temperature
  • 75g (2½ oz) dark (70% cocoa) chocolate, melted
  • 2 teaspoons vanilla extract
  • 6 soft fresh dates (120g/4¼ oz), pitted

Method

Place the coconut cream, chocolate, vanilla and dates in a blender and blend until smooth.

Divide the mixture between 8 x ⅓-cup-capacity (80ml/2¾ fl oz) popsicle moulds. Insert popsicle sticks and freeze for 2 hours or until solid. Makes 8

cook’s note

The best way to remove the frozen popsicles is to place the moulds under warm (not hot) running water for a few seconds. Allow them to stand for another 30 seconds and they should release easily.


Photograph Con Poulos Recipes and styling Donna Hay

Donna-Hay-weeklight

Extracted from Week Light by Donna Hay, RRP$45.00 available at all good bookstores and donnahay.com.au

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