These Chocolate Hazelnut Chia Pudding Pops are loaded with immune-boosting and stress-busting properties thanks to Indigo Herbs Chaga and Gotu Kola tinctures.
Equipment
- Ice lolly moulds
Ingredients
- 1 x 400ml full fat coconut milk (preferably no gums)
- 1 small banana
Method
- Start by whisking together the maple syrup, hazelnut butter, and cacao butter in a medium-sized mixing bowl until smooth. Gradually whisk in the coconut milk, followed by the Chaga and Gotu Kola tinctures, and roasted hazelnuts.
- Whisk in the chia seeds and leave to sit for 15 minutes, stirring every 5 minutes to ensure there are no clumps of chia seeds. Whilst you're waiting for the chia pudding to firm up a little slice your banana into fairly thin slices and set to one side.
- Spoon a little chia pudding mixture into your lolly moulds then add a slice of banana, a little more chia, then another banana slice before filling to the top with chia pudding. Repeat until each mould is full then insert a lolly stick two-thirds of the way into the middle. Freeze for 2 to 3 hours until firm.
- To demould simply sit the base of the mould into hot water or run the moulds under a hot tap briefly to loosen the lollies. Place back into the freezer for 10 minutes before freezing.
Print
