400g COYO Natural Coconut Kefir
1/3 cup smooth almond butter
2 small ripe bananas
1 tbsp maple syrup
1/3 cup + 3 tbsp raw cacao powder
Tiny pinch of salt
Optional 1/2 tsp vanilla powder (option to try cinnamon if you prefer)
100g dark chocolate
2 tbsp toasted crushed hazelnuts
In a high speed blender combine the coconut kefir, almond butter, bananas, maple syrup, cacao, salt and optional vanilla.
Blitz until smooth.
Pour into popsicle moulds (we used silicone ones) and freeze for about 3 hours until fully set. Remove from the moulds and place on a greaseproof lined baking tray and back into the freezer whilst you melt the chocolate. If using more traditional plastic moulds, run the base and sides of the mould under hot water for about 5 - 10 seconds to loosen. Careful not to splash any on top.
Break the chocolate into chunks and place in a glass bowl over a pan of boiling water. Turn the heat on the stove to medium and allow the chocolate to melt, stirring occasionally.
Remove the popsicles from the freezer and working quickly spoon chocolate over each popsicle until coated, (or you can just drizzle it off a spoon for a finer coating) sprinkle with chopped hazelnuts and place back in the freezer for 15 minutes to set.
Store in the freezer for up to 2 months until ready to eat.