Chocolate coconut ice lollies with a hidden truffle centre
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Handle the heatwave with these beauties in your life. They’re so easy to make, deliciously creamy and gorgeously chocolatey. Enjoy x  


Ice lolly ingredients

1 cup plant based milk

1 cup coconut yoghurt I use coyo (or dairy free yoghurt of your choice)

2 tbsp maple syrup 

3 tbsp cacao powder

1 1/2 tsp vanilla extract

Optional variation: add a few drops of peppermint extract for delicious mint choc lollies



Pop all of the ingredients into a blender and blend until smooth.

Pour into your ice lolly moulds leaving a little room at the top.

If you want to leave them at this stage, add your lolly sticks, fill to the top with the remaining mixture and pop into the freezer. However, if you fancy taking them to the next level (it's so worth it) then follow the next steps.


Truffle centre ingredients

2 tbsp cacao

2 tbsp hazelnut butter (any other nut butter/ nut tree alternative will also be delicious)

1 tsp vanilla extract 

1 tbsp maple syrup

Pinch of salt


Mix all the ingredients together in small bowl. If the mixture is a little too runny to handle, just pop it into the freezer for about 15 minutes to firm up a little. Then, wet your fingers and roll teaspoon sized amounts of the truffle mixture into a ball, mould the truffle around the top of the ice lolly stick. Then pop the truffle coated lolly stick into the ice lolly moulds. Fill up the moulds to the top with any of the remaining ice cream mixture.

Pop into the freezer for a few hours to set.




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