Creamy Almond & Dark Chocolate Lollies
My son said these are very similar to the almond magnums. They are very easy to make, but you have to do these in 2 stages so plan in advance. You also need lolly moulds.
Nutritional information Per Serving
9.8g net carbohydrates (of which 6.5g sugar, 6.4g fibre)
400g full fat yoghurt (I use Total Full Fat)
100g full fat cream cheese
150g almond butter (can use any nut butter to suit – recipe in Pantry Chapter)
20g almond flakes, crushed
2 tbsp. xylitol or erythritol or liquid stevia to taste
200g dark chocolate (must be at least 85%)
20g finely chopped nuts (optional)
2 heaped tsp coconut oil
Place the yoghurt, cream cheese, almond butter and sweetener in a blender and whiz until smooth.
Fold in the crushed almond flakes before pouring into your moulds.
Freeze until sold (this should take about 4-5 hours)
Just before removing from the freezer, melt the dark chocolate with the coconut oil on a ban Marie or in a microwave for about 50 seconds. Add the chopped nuts if using them.
Remove the lollies from the freezer. Cover with dark chocolate before placing back into the freezer to set. You can place the lollies on a sheet of greaseproof paper or place the lolly sticks into a piece of polystyrene to hold them upright while they freeze. Once frozen, they can be wrapped in greaseproof paper and kept in the freezer.