Choc-fudge popsicles
- 10 soft fresh dates (about 200g), pits removed
- ⅓ cup (80ml) pure maple syrup
- 3 teaspoons vanilla extract
- 1⅔ cups (400ml) coconut milk
- 85g dark (70% cocoa) chocolate, melted and cooled
To decorate
- 375g dark (70% cocoa) chocolate, extra, melted
- freeze-dried raspberries, roughly crushed
- Place the dates, maple syrup and vanilla in a blender and blend until finely chopped. Add the coconut milk and chocolate and blend until smooth.
- Tap the blender jug on the bench to remove any bubbles.
- Pour into popsicle moulds, insert popsicle sticks into the centre and freeze for 4–6 hours or overnight.
- To decorate, pour the melted chocolate into a tall container. Dip the popsicles in the melted chocolate and allow any excess to drip off.
- Place the popsicles on a baking tray lined with non-stick baking paper and sprinkle with freeze dried raspberries. Freeze until the chocolate is set. Makes 6
© DONNA HAY GROUP
