Toffee Coated Ice Block
By Chelsea SugarPage views: 4868
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1 review
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Difficulty Easy
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Prep time 6 hrs
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Cooking time
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Serves
8
1 cup coconut cream
1 ripe banana
1 tsp vanilla extract
Coating
1/3 cup Chelsea Organic Coconut Sugar
1. In a food processor or blender, add coconut cream, banana and vanilla. Blend until smooth.
2. Pour the mixture into icecream moulds, then insert a popsicle stick in each.
3. Place in the freezer for at least 5 hours, or overnight.
4. To unmould popsicles, dip the frozen moulds in a bowl of warm water. Give them a little tug every couple of seconds until they are loose enough to gently pull out.
5. Place the Chelsea Organic Coconut Sugar in a shallow bowl or plate. Gently press each popsicle into the sugar until well coated. Enjoy immediately!
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