I find tucking into an ice-lolly on a summer’s afternoon one of life’s greatest joys. Now that we’re nearing the end of a somewhat very typical British summer (did it even happen? And did it really get THAT hot?), I don’t want to miss out on these moments just because I’m a crazy lady who is hyper aware of the way my blood sugar levels effect my skin and anxiety levels.
SO, I’m on a mission to create all my favourite things in a healthy, nourishing way that supports my hormones instead off sending things off balance.
Of course, by all means have the 99p flake from the van, but these bad boys can be eaten every single day. I’m an advocate of ensuring that you’re developing a healthy, consistent long-term relationship with food whilst saving the Magnum for a special day.
1X 400ml tin of coconut milk (full fat or light, I like Biona)
2 tbsp of cacao powder
1 drop of liquid stevia (OR a dash of maple syrup)
100% dark chocolate and cacao nibs to finish
In a bowl, whisk all your ingredients together (with the acceptation of the dark chocolate and cacao nibs) until completely smooth.
Pour into ice-lolly moulds and set in the freezer for at least 8 hours.
Once hard, remove from the moulds and drizzle over a generous helping of dark chocolate and sprinkle over the cacao nibs.