|1||avocado — large|
|1 x 400 ml can||coconut cream|
|375 ml||tofu — silken|
|160 ml||brown sugar|
|125 ml||almond milk|
|60 ml||lime juice|
|30 ml||coconut flour|
|15 ml||vanilla — essence|
|15 ml||chia seeds|
|green gel food colouring — optional|
|250 ml||dark vegan chocolate — chopped|
|15 ml||coconut oil|
|125 ml||corn flakes — finely ground|
Combine the avocado, coconut cream, tofu, brown sugar, almond milk, lime juice, coconut flour and vanilla essence in a food processor and blend until smooth.
Stir in the chia seeds and brighten the colour of the mixture with some food colouring, if preferred.
Pour the mixture into popsicle moulds (125ml volume each), add a wooden popsicle stick and freeze until firm, 6 hours or overnight.
Line a small baking tray with baking paper.
Combine the vegan chocolate and coconut oil in a bowl set over a double boiler and melt until smooth.
Pour the chocolate mixture into a wide glass and allow to cool, 5 mins.
Unmould the frozen popsicles and dip the top half of each one into the melted chocolate and sprinkle some of the ground corn flakes on top.
Lay the dipped popsicles onto the lined tray and freeze, 30 mins.
TIP: Certain chocolate brands have a few chocolate bars that are naturally vegan, for example Beacon and Afrikoa. Vegan chocolate is also available at Health stores.
TIP: Silken tofu is available at certain retailers as well as at most health stores and Chinese supermarkets. Some firm tofu brands can also be used, as long as it is blendable and not too firm and grainy in texture.
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