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Blueberry and Almond Fudge Popsicles
Serves
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
2overripe bananas
500mlunsweetened almond milk
1 Tbspraw cacao powder
1/2 cupalmond spread or extra smooth peanut butter spread
2dates, pips removed, optional
Method
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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.
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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.
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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!
