Chocolate Mousse Ice Lolly Recipe
Key: gluten-free, sugar-free, dairy-free, grain-free, nut-free, egg-free, paleo, vegan, great for adults too
Mila refuses to eat my Chocolate Mousse anymore – and I would really like her too since it is made with avocado, chia and hemps seeds and so it is full of healthy fats and protein. Solution? Turn it into an ice lolly!
Soaking Time: 1 hour / overnight
Prep Time: 25 minutes
Total Time: 4 hours (or overnight)
(t. = teaspoon; T. = tablespoon, C. = cup)
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- 1 avocado
- 3 dates, soaked* & pitted
- 1 T. chia seeds, ground
- 1 T. hemp seeds, ground
- 3 T. raw cacao powder
- 1T. coconut oil, melted
- 1 t. Green Bang (blend of barley grass, wheatgrass, alfalfa leaf, spinach powder, broccoli powder, moringa leaf, spirulina)
- 1 t. vanilla powder or 1 vanilla pod
Soak the ground chia and hemp seeds in ¼ cup warm water for 15 minutes.
Place the soaked seeds and water with the rest of the ingredients in a food processor or mini blender and process until smooth and creamy.
Scoop into ice lolly molds and place them in the freezer until set.
*Soak the dates by covering with water for a minimum of 1 hour, or overnight in the fridge. Once soaked, remove them from the soak water and store them in the fridge for up to 3 days.
Mila’s Meals Chocolate Mousse
The recipe for Chocolate Mousse is taken from my book Mila’s Meals: The Beginning & The Basics.
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Problem-Solving Ice Lollies
Not only are ice lollies refreshing in our hot South African summers, but they can also be a nutrient-dense snack. They tend solve a number of little problems for me!
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