luscious & creamy
Are you a fellow chocolate paddle pop lover? It has to be the chocolate one, the banana or the strawberry flavours just don’t have the same appeal. You see, the chocolate paddle pop is soooo chocolatey. It hasn’t got that “washed out” chocolate flavour of its rival chocolate icypoles in the freezer case. I went through a chocolate paddle pop phase soon after I discovered they were only 79 calories each and I could manage one (or two) EVERY day in my calorie counting days!! Goodness me; thankfully, those days are long gone – and what about all of the other inflammatory rubbish they contain?! Reconstituted skim milk, oxidised milk solids, cane sugar, glucose syrup, vegetable oils, soybean lecithin, flavours and annatto to name a few.
nom nom nom
But as I have been playing with my new toy, replicating and paleo-fying a chocolate paddle pop was next on my list. Warning: this recipe is not for the faint hearted! You have to be a dedicated choco-phobe to enjoy these as they are very chocolatey! They are rich and decadent and a small one will satisfy your chocolate craving for at least a day! I would reduce the chocolate and omit the liqueur if you are making them for your littlies.
If you don’t have a pop mould, double the recipe and pour into ice-block trays to churn in your TM when frozen! It is equally as yummy!
400g nut milk (I used home-made hazelnut) 70g dairy free 70% dark chocolate pinch salt 3 egg yolks 60g coconut sugar (I use Natvia) 10g raw cacao a few drops of stevia (optional) 1 tab kahlua or amaretto (Naughty, I know but it’s purely optional) Mill the chocolate on SP 9 for 5 seconds. Add the remaining ingredients and cook on SP 4 for 7 mins at 80°C. Pour into a jug and cool overnight in the fridge. When quite cold, pour into moulds and freeze. If you double the recipe to make chocolate ice-cream, you will need to cook it for longer – 12 minutes.