The silkiest, fudgiest choccy mousse frozen into an ice lolly, smothered with chocolate and embellished with crushed hazelnuts. Vegan & GF.
Add the coconut milk, avocados, maple syrup, cacao powder, vanilla extract and sea salt into a food processor, then whizz until completely smooth.
Pour the mix between 6 ice lolly moulds, leaving a little room at the top to allow for expansion. Pop a stick into the top of each one, then freeze for at least 4 hours, or until frozen.
To decorate, dip each lolly in the melted dark chocolate and quickly sprinkle over the chopped nuts before the chocolate sets. Enjoy immediately, or return to the freezer to enjoy later.
These lollies will keep in the freezer for up to 3 months.
If you find you have leftover mix, instead of freezing it into more ice lollies, why not refrigerate it instead - it makes the most wonderful chocolate mousse.
Recipe courtesy of georgieeats.co.uk