Hazelnut Chocolate Cream Pops
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Recipe type: ice lolly, ice cream, dairy free, gluten free, grain free, vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
4 ingredient, sugar free hazelnut chocolate cream pops. Simple, delicious and guilt free!
Ingredients
  • 270g Hazelnut Butter (approx 1 cup)
  • 250ml Nut Milk (I usually use almond but any nut milk will work)
  • 2.5TBSP Raw Cacao
  • ½ TBSP sweetener so long as it isn't granulated or you could also use 1TBSP of honey
  • Decoration:
  • 50g 85% chocolate, melted
Instructions
  1. In to a blender / smoothie maker place all your ingredients and blend until combined and creamy (have a little taste to check it's sweet enough for you!)
  2. In to your ice pop moulds rub some melted coconut oil to coat them - place in freezer for 10 mins
  3. Remove from freezer and pour mixture in to the top of each mould followed by the stick
  4. Place in the freezer for at least 5 hours to fully set (I recommend over night)
  5. Decorate as desired or you can follow my decoration by melting cacao liquor buttons with sugavida in a pan
  6. Remove the ice pops from the freezer and place on some greaseproof paper
  7. Using a spoon drizzle chocolate over them and sprinkle cacao nibs. The chocolate will solidify quickly so you can turn them over and do the other side
  8. Pop back in the freezer for 10-15 minutes to set
  9. When you serve them, allow them to thaw out for 10 minutes or so. I find this is the best way to eat them!
Notes
<span class="mceItemHidden" data-mce-bogus="1"><span></span>My tip for ice lolly holders is to coat the insides with some melted coconut oil first, then freeze them for 10 minutes to let the coconut oil set before pouring in the mixture. Otherwise, if you have silicone moulds then these are an easy winner too. Don't make my mistake and use basic moulds and just think they will "slide" out without any aid.</span>
Recipe by THE LOW CARB KITCHEN at https://thelowcarbkitchen.co.uk/hazelnut-chocolate-ice-cream-pops-sugar-free-vegan/