Dark Chocolate Berry Lollies

Summer is here and there is no better way to celebrate than with this dark chocolate berry lollies recipe!

They’re super easy to make you can get creative with the toppings and flavours. We made ours with raspberries to make them refreshingly pink but the raspberries can easily be switched out for any other
berry or fruit (like blueberries to make them purple or mango to make them yellow). You could also dip them in chocolate!

As always this recipe is made with naturally delicious, plant-based and gluten-free ingredients. They are for EVERYONE to enjoy.

ingredients

Lollies

4 bananas

450g raspberries (3 cups)

125ml cashew milk (or plant-based alternative) (1/2 cup)

Topping

70g dark chocolate

2 tbsp freeze-dried raspberries

2 tbsp desiccated coconut

time

5 hours 10 minute

prep:

10 mins

cook:

5 hours

level

Super Easy

method

Makes 8 ice lollies.

• Blend the bananas, 300g of raspberries and cashew milk until this forms a smooth
consistency. Add the extra 150g raspberries and stir them into the mix.
• Pour your mixture into 8 ice lolly moulds, placing the sticks in the middle. Put your moulds
in the freezer.
• Freeze your ice lolly moulds for 5 hours until completely frozen.
• Begin melting the chocolate and gently take your frozen ice lollies out of their moulds.
Once completely melted, drizzle the chocolate on top of your ice lollies and sprinkle on the
toppings.
• Enjoy straight away or store in an air-tight container in the freezer for up to 3 days.

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