Recipes

Super-Cacao, Baobab & Moringa Ice Lollies

Aduna Ice Lollies

There's nothing more satisfying than enjoying a cold, homemade ice lolly in the sunshine, especially when it's full of delicious, nourishing ingredients. All of these healthy ice lollies are wonderfully simple to make and super-charged with our Baobab, Moringa & Super-Cacao, so there's one to suit every mood! Our advice: don't try and eat all three at once - your hands will get very sticky. 

Ingredients:

For the Baobab lollies:

(serves 2)

2 tsp Aduna Baobab Superfruit Powder
1 tsp raw honey
1 tbsp coconut yoghurt
3 tbsp cashew milk 
3 tbsp fresh orange juice
handful of raspberries or cranberries

For the Moringa lollies:

(serves 2)

1 1/2 tsp Aduna Moringa Superleaf Powder
1 1/2 tsp raw honey
2 tbsp coconut yoghurt 
6 tbsp cashew milk 
1/4 avocado
handful of blueberries

For the Super-Cacao lollies:

(serves 2) 

1 tsp Aduna Super-Cacao Powder
1 tsp raw honey
1 tbsp coconut yoghurt
6 tbsp cashew milk 
1 tbsp coconut almond butter (or plain almond butter)
1/2 tsp cinnamon 
1/2 tsp vanilla powder 
1 tsp cacao nibs

Method: 

For the baobab lollies:
Place the raspberries or cranberries on a lined baking tray and coat with a drizzle of honey. Roast in the oven at 180C for 10 minutes until bubbling and piping hot. Remove from the oven and set aside to completely cool.

Place the rest of the ingredients in a blender and blend until smooth. Once cooled, distribute the roasted raspberries or cranberries evenly into ice lolly moulds and pour over the rest of the mixture. Place in the freezer to set overnight. Once set, remove from the freezer and dip the moulds in boiling water to release the lolly. 

For the moringa lollies:
Place the blueberries on a lined baking tray and coat with a drizzle of honey. Roast in the oven at 180C for 10 minutes until bubbling and piping hot. Remove from the oven and set aside to completely cool. 

Place the rest of the ingredients in a blender and blend until smooth. Once cooled, distribute the roasted blueberries evenly into ice lolly moulds and pour over the rest of the mixture. Place in the freezer to set overnight. Once set, remove from the freezer and dip the moulds in boiling water to release the lolly. 

For the cacao lollies:
Place all the ingredients in a blender and blend until smooth. Pour the mixture into ice lolly moulds and place in the freezer to set overnight. Once set, remove from the freezer and dip the moulds in boiling water to release the lolly. Once released, dip the tips of the lollies in melted dark chocolate and crushed nuts before freezing again for 10 minutes (optional).

Enjoy! 

Recipe by bali.zest 
Photography by Ollie Crichton

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