Driscoll's Blueberry and Almond Fudge Popsicles

Blueberry and Almond Fudge Popsicles

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

  • Method

    1. 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.

    2. 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.

    3. 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!

  • Ingredients

    125g punnet Driscoll’s Blueberries
    2 overripe bananas
    500ml unsweetened almond milk
    1 tablespoon raw cacao powder
    ½ cup almond spread or extra smooth peanut butter spread
    2 dates, pips removed, optional

    • Vegetarian
    • Breakfast
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