From our family kitchen
Vegan Chocolate Fudge Ice Lollies
Published
Preparation Time: 5 minutes
Cooking Time: None. Freeze for 4 - 6 hours
Serves: Makes 6 lollies
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
Ingredients
- 300g silken tofu
- 4-5 tbsp. Cacao Powder (depending on the required chocolate richness)
- 2 tbsp. Coconut Sugar dissolved in 3 tsp. water
- ¼ tsp. cinnamon
- A dash of Coconut Milk or plant milk of choice
- A pinch of Himalayan Salt, optional
- Lolly moulds
Method
- Add all the ingredients to a food processor and blend until combined to a smooth mousse consistency. Add more milk if needed.
- Pour into moulds and freeze for 4-6 hours.
- This makes 6 small/medium ice lollies but it really depends on the size of the moulds you use.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story