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Double Chocolate Fudge Lollies

Double Chocolate Fudge Lollies

Super fast to get these together, just a blender number, and they taste like magic! Who needs a magnum when you’ve got these? And if you want to ditch the plastic from your kitchen and your food, have a look at these handsome old school stainless steel moulds, sturdy and feel like they'll last forever: Lolly Moulds Heavenly summer treats with none of the junk. And so filling noone can have more than one.
  • 1 Cup Almonds
  • 3 Cups water
  • 1 tsp vanilla extract
  • 1 tbsp Coconut Butter
  • 2 tbsp cacao or cocoa powder
  • 1 tbsp almond butter
  • 2 tbsp rice syrup
  • 2 dates
  • 2 tbsp cashew butter
  • (optional 1 tbsp lucuma powder)
  • 100 g Dark Chocolate (or raw choc homemade)Melted to drizzle and dip
Pour the water into a powerful blender and add the almonds, blend on high speed for 1-2 minutes until a white, creamy liquid. Add the remaining ingredients and blend until smooth. Pour into lolly moulds, place sticks in and leave in freezer for roughly 4 hours or until solid. Remove from moulds and drizzle with chocolate in patterns or dip, then place on a baking tray back in the freezer to harden.


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