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Mochaccino Ice-Lollies

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In typical English style, I’m going to complain about the weather, because it is simply bleak!!  Although I am South African, I am not a sun goddess and generally I’m at my happiest when the weather is cool or even cold, but really….this is getting a bit much even for me!  I have a number of gorgeous summer recipes lined up and ready to go, and we are testing and eating them wrapped in blankets around a fire, alright…so I may be mildly exaggerating about the fire, but the blankets are real.

The show must go on, so I hit Amazon with a big stick and bought some fabulous photographic lights, which sadly don’t give me a glorious summer tan, but they do make taking food photographs much easier than running around the house trying to catch a few rays of sunlight.  For those of my readers that are based outside of the UK, you would hopefully never know that the weather is pretty dismal outside.

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Apparently the lights work really well for selfies as well!

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So the popsicles, they are a a beautiful combination of coffee and Creative Nature cacao powder.  These ingredients together with a tin of coconut milk and a scoop of grass-fed gelatin, are not only utterly delish but a wonderful combination of healthy fats, protein, vitamins.  Don’t panic if you don’t have gelatin at home, it does not effect the taste or texture purely the nutritional value.

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In a glass jug, mix a tablespoon of grass-fed gelatin into the cacao powder (not essential)

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Followed by the coconut sugar

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Mix in freshly brewed coffee

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A whole tin of organic coconut milk, and give it a good stir until everything is well mixed and the powders have dissolved

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Transfer into ice-cream moulds and pop into the freezer until frozen

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This photo shoot took me ages, because I had so much fun playing around with my new lights….

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Mochaccino Ice-Lollies
Yields 8
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Prep Time
5 min
Total Time
3 hr
Prep Time
5 min
Total Time
3 hr
Ingredients
  1. 1/4 cup cacao powder (Creative Nature)
  2. 3 Tbsp coconut sugar
  3. 1/2 cup fresh brewed coffee (I used a nespresso pod)
  4. 1 can organic coconut milk
  5. 1 Tbsp grass-fed gelatin (collagen hydrolysate)- not a requirement if you don't have any
  6. ice lolly moulds
Instructions
  1. Combine the coconut sugar and cacao powder in a glass jug (makes it easier to pour into the moulds)
  2. Pour in the hot coffee and mix well with a whisk.
  3. Add the coconut milk, and again whisk until all the lumps have dissolved.
  4. Pour into the lolly mould and freeze for app 3 hours.
  5. To remove from the moulds, simply fill a sink with warm water. Remove the top cover and hold the mould in the water for a few seconds, keeping one hand down on the mould (it floats so you will need to hold it down), using the other hand pull out the lollies one at a time.
Notes
  1. Drizzle with melted dark chocolate and cacao butter, but really not necessary as they are totally yummy as is.
  2. Grass-fed gelatin (collagen hyrolysate) will never go waste, add it to smoothies, hot coffee, tea or pretty much any drink for a fantastic protein and amino acid boost. Excellent for bones, joints, skin and hair.
Eighty 20 Nutrition http://eighty20nutrition.com/

About Donna

2 thoughts on “Mochaccino Ice-Lollies

  1. Hey Donna. I had to chuckle when I read that even for you, it was getting a little bit nippy when you wrote this. I have actually never been to the blog, so this is a first for me, and i plan to explore. I am curious, what are your thoughts on xylitol seeing as your recipe is with coconut sugar?

    1. Yeah Thabo, it’s because I have these amazing recipes lined up and A, its really hard to photo with a dark overcast sky and B, it’s not the same eating a freezing cold ice-lolly in front of a fire….but it’s ok because that’s what red wine is for right?!

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