These "nutella" popsicles are delicious, healthy, refined sugar free with a decadent chocolate coat covered in nuts. The only "unhealthy" thing about this recipe is the coconut oil in the chocolate, but what is wrong with a little coconut oil every now and then?

Makes approx. 4 mini popsicles, 10 minutes preparation, 4 hours freezer time.

You will need:

For the popsicles:

1 banana
1/2 cup of almond milk
2 tbsp vegan nutella (I used Mayvers) or you could make your own such as with this recipe.

For the chocolate topping:

1/4 cup melted coconut oil
3 tbsp cacao/cocoa
2 tbsp maple syrup

+ crushed nuts to top (I used walnuts, but hazelnuts would also be a great idea)

1. Combine ingredients for the popsicles in a blender until smooth. Pour into popsicle molds. Place in freezer.
2. If using popsicle sticks, add them to the molds after they have been in the freezer for an hour.
3. After the popsicles have set, combine ingredients for the chocolate in a bowl until combined. Prepare your crushed nuts.


4. Remove popsicles from moulds. Dip in chocolate in whatever way you like (I experimented with full dipping, half dipping, dipping at an angle etc), then sprinkle nuts on top of the chocolate before it sets. Place on baking paper, put in freezer for five minutes or more and serve.


Tip: if you want to cover the whole of the popsicle in chocolate, pour into a tall glass (one that is wide enough to fit the popsicle) and dip it in. It will allow you to coat the popsicle easily.