Chocolate Açai Popsicles



Ice cream base

2 packs frozen açaí puree (200g)
1 small banana, sliced and frozen
75 g of cashews, soaked overnight
80 ml of coconut cream*
75 ml of maple syrup
1/2 teaspoon of vanilla powder


*To make the coconut cream keep a can of coconut milk in the fridge overnight, then carefully open it and the coconut cream will have set on the top.


Chocolate coating

200 g dark chocolate (70% cocoa content)
40 ml of coconut oil (depending if you prefer a thicker or thinner coating layer)
Dried rose petals (optional)

You will also need

4 ice cream silicone moulds
Wooden sticks

For the popsicle base, pour all the ingredients in a high speed blender and blend till silky smooth. Adjust the sweetness to your preference and divide between silicon moulds. Smooth over the surface and place in the freezer for 3-5 hours, overnight works best.
Once the popsicles are frozen, pop then out on a baking paper lined tray and back into the freezer, so you could work faster coating them.
To make the chocolate coat, over a double boiler, melt chocolate and coconut oil.
Dip each popsicle into chocolate and place on a baking tray. Sprinkle with rose petals or any other topping you’d like quickly as it takes seconds for the chocolate to set. Repeat wit the rest and enjoy them immediately or pop them back in the freezer for later.
Serves: 4 person
Preparation time: 20 mins, plus time to freeze

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