Laura Bond

...empowering you with knowledge, reminding you what’s possible
almond ice lolly new

Cacao Almond Milk Ice Lollies

Laura Bond, Makes 6

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.


About the author...

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Laura Bond is a journalist and nutritional health coach. She specializes in helping clients beat stress, reduce their toxic load and prepare their bodies for babies. www.laura-bond.com