Coconut fudge popsicles

Ingredients

For the lollies

• 6–8 medjool dates, stoned
• 400ml (14 floz) coconut milk
• 2 teaspoons vanilla extract or seeds from 1 vanilla pod
• Pinch of sea salt

For the optional magic chocolate coating

• 25g (1oz) toasted flaked almonds, shelled pistachio nuts, desiccated coconut or freeze-dried raspberries, to coat
• 125g (41/2oz) dark chocolate, roughly chopped
• 3 tablespoons coconut oil (or unsalted butter)

Method

Put the dates into a blender with the coconut milk, vanilla extract or seeds and salt and blend until completely smooth. If the mixture is less than velvety smooth, pass it through a sieve to remove any really fibrous bits.

Pour into popsicle moulds, pop the tops on and freeze for at least 3 hours, preferably overnight. If you are using popsicle moulds with sticks, freeze the popsicles for about an hour until slushy, then push the sticks in and continue freezing. To unmould the popsicles, run the outside under hot water for a few seconds and pull the stick to release.

If you like, you can dip the popsicles into melted chocolate for an all-out chocolate fudge popsicle party. Finely chop any nuts if you are using and put any other sprinkles onto little plates. Melt the chocolate and coconut oil in a heatproof bowl over a pan of barely simmering water, stir to combine, then set aside to cool to tepid while you unmould your popsicles.

Dip each popsicle briefly into the melted chocolate and straight away into your sprinkles before it sets. Hold for a few seconds more and then pop it on a tray in the freezer, while you repeat with the rest. You will have some chocolate coating left over, so just keep it in a jar and re-use for when you make some more.

The coated and uncoated popsicles will keep in the freezer for up to a month (if they last that long!)

Food for a Happy Gut is published by Headline Home, priced £20.

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