Cacao Almond Milk Ice Lollies
Fill the bottom of the ice-lolly moulds with a thin layer of roughly chopped cashews. Set in the freezer for 20 minutes. Meanwhile, whizz all the remaining ingredients in a blender and pour into the ice-lolly moulds and freeze. I use stain-less steel ice-lolly moulds from The Tickle Trunk.
Ingredients
- 2 very ripe bananas
- 350 ml almond milk
- 1 tablespoon of raw cacao
- 1 tablespoon of lucuma
- 1 tablespoon of chocolate hazelnut butter (optional)
- small handful of cashews (optional)
Method
Fill the bottom of the ice-lolly moulds with a thin layer of roughly chopped cashews. Set in the freezer for 20 minutes. Meanwhile, whizz all the remaining ingredients in a blender and pour into the ice-lolly moulds and freeze. I use stain-less steel ice-lolly moulds from The Tickle Trunk.