Tasty, healthy recipes for everyday.
Blueberry and Almond Fudge Popsicles
Time: 10 mins | Serves: 6 - 8
2 black bananas
500ml unsweetened almond milk
1 tbsp raw cacao powder
½ cup Mayvers Almond Spread
2 dates, pips removed, optional
125g punnet blueberries
1. Place bananas, almond milk, cacao powder, almond spread and date, if using, in a food processor or blender and blend until mixture is very smooth.
2. Divide blueberries between 6 x 150ml capacity popsicle moulds. Pour in milk mixture, filling to 5mm below the edge. Push the stick or wooden popsicle sticks into the moulds, leaving at least 5-6cm sticking out and freeze for a minimum of 4 hours or preferably overnight.
3. To serve, remove for the freezer, leave to sit for a minute to slightly defrost or dip each mould into warm water for a few seconds, then pull popsicle from the mould and enjoy!