Blueberry and Almond Fudge Popsicles

Servesnull

Cooking time 30m

A tasty summer treat! These blueberry and almond fudge popsicles are an absolute delight for those summer days. Recipe by The Healthy Cooks

Ingredients

125gpunnet Driscoll's Blueberries

2 overripe bananas

500mlunsweetened almond milk

1 Tbspraw cacao powder

1/2 cupalmond spread or extra smooth peanut butter spread

2 dates, pips removed, optional

Preparing the mixture

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.
Dividing the mixture

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.
Serving

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!