Chocolate-covered vanilla cream lollies recipe

Whatever the weather people love these vanilla cream lollies with a crisp chocolate coating. They are super quick to get into the moulds and full of goodness and energy from cacoa, almonds and skin-glowing coconut.

These simple-to-whip-up pops make for a refreshing, cooling sweet treat with no E numbers, gums or fillers in sight – we guarantee they’ll disappear quickly, especially when the sun in shining!

Charlotte Kibbles

MAKES 8-10 LOLLIES

FOR THE LOLLIES
250ml rice milk
2 tbsp coconut oil
1 tsp vanilla powder
2 tbsp almond butter
2 tbsp maple syrup

FOR THE COATING
½ cup (110g) cacao butter
¼ cup (25g) cacao powder
1 tsp vanilla extract
2 tbsp maple syrup
pinch sea salt
a handful of flaked nuts, seeds or coconut to decorate

KIT

10 x wooden lollipop sticks
Ice lolly moulds

1. Blend all of the ingredients for the lollies and pour into moulds. Leave to set, making sure to take out after 30 minutes to place the lolly sticks in.
2. Melt the cacao butter and then whisk in the cacao powder, vanilla and maple syrup.
3. When the lollies are totally set firm, remove from the moulds and dip into the chocolate mixture to coat. Sprinkle with almonds, coconut or seeds as you fancy! Place on a lined baking sheet in the fridge or freeze until needed.

TIP: Pure maple syrup is a man-made sweetener taken from the sap of the maple tree. It has mainly sucrose as its sugar make-up (the others being fructose and glucose). Sucrose is a complex sugar and is broken down into the simple sugars fructose and glucose. Beware ‘maple-flavoured’ syrup; this is not the real thing but a synthetic imposter and bears no relation to the true, all-natural syrup. Use in moderation.

Recipe from Lizzie Loves Healthy Family Food: Delicious and Nutritious Meals You’ll All Enjoy by Lizzie King. Published as a hardback and eBook (£20/£10.99) by Trapeze.