Intense dark chocolate ice lollies

Ingredients

for 3 servings

• Coconut cream250 g (8.8 oz)
• Unsweetened cocoa25 g (0.9 oz)
• Erythritol35 g (1.2 oz)
• Unsweetened almond milk100 g (3.5 oz)
• Teaspoon of vanilla extract3 g

Directions

1. In a saucepan, gently heat the coconut cream and the unsweetened almond milk without letting them boil.
2. Off the heat, whisk the unsweetened cocoa and the erythritol into the hot liquid until they dissolve completely.
3. Add the vanilla extract, then blitz the mixture for a really smooth, even texture.
4. Leave to cool slightly, then pour the mixture into ice-lolly molds.
5. Push in the sticks and freeze for at least 5 hours, until completely frozen.
6. Turn out under a trickle of warm water and eat straight away.