Time to make: 1 day in freezer time, 30 mins in make time
Into the portal and returning with fudge pops in hand. Decadent and dreamy, upon consumption your vibes rise and worries fall. Should we put a caution label? Caution induces extreme levels of love.
Chains of reality become blurred with this mind blowing fudge pop, no one would believe it is vegan and spiked with healing high vibe herbs. Adorned with a smooth chocolate shell and toasted almond pieces for your ultimate pleasure.
3 cups of full fat coconut cream
50g of melted loco love dark chocolate drops
2 tablespoons of higher being
1 tsp of vanilla essence
Pinch of sea salt
2 tablespoons of tahini
Chocolate shell and toppings
250g of melted loco love dark chocolate drops
Toasted flaked almonds
Ice cream moulds
Paddle pop sticks
Melt 50g of dark chocolate drops for the ice cream.
Add the coconut cream, higher being, sea salt, tahini and melted chocolate to a blender.
Blitz on high form 30 seconds, until the mixture is smooth and creamy.
Take your ice cream moulds and insert a paddle pop stick into each.
Pour the ice cream mixture into each mould, filling to the top.
Set overnight in the freezer.
Once frozen, remove from the moulds.
Using a tall glass, pour the melted chocolate for the shell into the glass, this method makes dipping the frozen ice cream very easy and relatively no mess.
Dunk the frozen pops into the glass, pull out and leave to drip for a few seconds. Douse in toasted almond slices and either serve immediately or allow to set in the fridge for 10 mins.
These will last 3 months in the freezer if you want to make a batch and have them ready on hand.