Icy poles don't get much better than this. Introducing our Mint Choc-Chip Delights - packed with flavour and you'll even get a serve of vegetables with this treat!
- 375 ml (1 ½ cups) tinned coconut milk
- 1 large avocado
- 95 ml (1/3 cup and 1 tbsp) maple syrup
- 6 drops food grade peppermint essential oil
- 25 g (1/4 cup) dark chocolate, grated
Place the coconut milk, avocado, syrup and peppermint oil in a high-speed food processor and blitz until smooth and creamy.
Taste to check the mintiness and sweetness is right. Add more syrup/peppermint oil as desired.
Stir in the grated chocolate by hand. Pour into moulds and place in freezer for at least 2 hours.
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