Creamy blood orange, coconut & vanilla ice pops w/ raw choc top

Creamy blood orange, coconut & vanilla ice pops w/ raw choc top


How are you my friends? Is the silly season feeling truly silly for you yet? I haven't yet felt pulled into the frantic pace of the season. It's a refreshing change from past years. I'm determined to hold onto this relaxed feeling. I'm very excited about the warm weather being upon us and all the good eating that it brings. This icy treat is exactly the kind of thing I anticipate eating ALOT of this summer.

These luscious pops have a distinctly sophisticated flavour because the lovely Barker's Squeezed Blood Oranges with Lime & Bitters does all the work. That hint of lime and bitters keeps things perfectly balanced and not a sugary-sweet bomb.

I really like this range of reduced-sugar cordials because they are perfectly simple. There are no strange added ingredients or preservatives and no artificial sweeteners. It's simply a balanced, bright flavour with less sugar. There are a quite a few boutique soda syrups around now and some of the most artisan have some surprising ingredients. It's worth keeping an eye on.

Anyhow, when it came to creating a simple summer treat, this new range of reduced-sugar squeezed fruit cordials made it ridiculously easy. These are possibly a treat more suited to an adult palate? I say that sometimes though and then my 4 1/2 year old daughter will completely surprise me. That determination to do exactly as mum and dad are, will win out over anything!

I hope you'll give these a go. They really are lovely.

Find some moments of peace in the lead up the Christmas time. Consider simplifying - we really do heap too much on ourselves!

Kelly x

Creamy blood orange, coconut & vanilla ice pops w/ raw choc top

Makes enough for 6 ice pops

1 x 400g can full fat coconut cream

1/2 cup almond milk

1/3 cup Barker's Squeezed Blood Oranges with Lime & Bitters fruit cordial (reduced sugar)

1 teaspoon vanilla paste (use a good quality one that will give you those pretty black speckles)

2 tablespoons manuka honey

Raw choc dip

1/2 cup coconut oil

1/4 cup raw cacao powder

1/4 cup maple syrup

Place all ice pop ingredients in a blender and blitz until thoroughly combined. Pour into a jug and place in the fridge to chill for at least an hour. Pre-chilling your mixture will help your ice pops be less icey (and more creamy!) once frozen.

Pour into your ice block moulds and place in the freezer. If using wooden sticks, return to your ice pops after 30 minutes in the freezer and they should be firm enough to insert the stick without it sinking. If they are still too soft, wait another 10 minutes. Set a timer on your phone - I always forget otherwise!

Leave your pops to freeze until solid - at least 2 hours.

Place all the chocolate dip ingredients in a small saucepan and set on the stove over a very low heat. Remove from the heat as soon as the oil is liquid and whisk until smooth.

To remove ice pops from the mould simple dip into warm (not hot) water for 3 seconds. This should be enough to allow you to pull out by the wooden stick.

Pour into a small bowl or jug (tall and narrow is good) and dip each pop halfway into the sauce. Allow a couple of seconds for the chocolate to set and lay on a tray lined with baking paper. You can double dip the pop if the coverage is not thick enough. Repeat until all the pops are completed. Place back in the fridge to set for 30 minutes.

Pops can be stored stacked, with baking paper between the layers, in an airtight container in the freezer for up to 1 month. They can last longer but you may start to see a little freezer burn.

This post was sponsored by Barkers Of Geraldine. Thank you for supporting the companies that support me. x