Chocolate Mousse Lolly

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)

INGREDIENTS

(t. = teaspoon; T. = tablespoon, C. = cup)

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

METHOD

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.