||30 min + 15 min
||6 Icy Pops
1 1/3 cups Chocolate Almond Breeze Almond Milk (chilled)
1/3 cup The Chia Co White Chia Seeds
2 tablespoon Cacao Nibs
2 teaspoon maple syrup
6 icy pop wooden sticks (optional)
100g vegan dark chocolate
In a small bowl add chia seeds, almond milk, cacao nibs and maple syrup. Leave to sit for 5 minutes then stir to combine. Leave for a further 20minutes for chia seeds to expand more. Add to icy pop moulds and push in wooden sticks to half way and place in freezer for 4 hours or until completely frozen.In a small pot add 2 cups of boiling water and place a bowl on top of the pot. Ensure the water is not touching the base of the bowl. Keep pot on a low to medium heat.
Break up chocolate and add to bowl. Melt chocolate, stirring if necessary. Remove icy pops from moulds and dip the top half of each in melted chocolate. Return to freezer on a feast tray until serving. Enjoy.
Can store for 2 weeks in a freezer proof/air-tight container.