Summer Ice Pops

The recipes below make two each. For the fruit ones you simply blend and freeze which couldn’t be simpler.

Blueberry

150g Greek-style 0 per cent fat Blueberry yogurt

125g blueberries

Rasberry

125g raspberries

125g water

1 tbsp honey

Raspberry and Pomegranate

125g raspberries

125g pomegranate juice

1 tbsp honey

Coconut Protein Boost Ice Pop

330ml container of coconut and fruit juice of choice - I like coconut and pineapple
1 scoop of vanilla protein powder
125g of chopped pineapple or mango (you can use any fruit you like, I just like this combo!)

Blend everything and freeze in molds.

Coconut Caramel Chocolate

100g dates

100ml light coconut milk

100g dark chocolate

These are more indulgent and will probably appeal more to adults than children.

Add the dates to a pot and just cover with water. Bring to the boil, turn down to a gentle simmer. Cook until very soft. Add the coconut milk, whizz to a paste and let cool, then pour into ice-pop molds and freeze. Unmold and cover in 100g melted dark chocolate.

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Chocolate Fondant Date Cake

I love chocolate fondant cake, slightly gooey in the middle with a lovely chocolate flavour. This is a take on it with dates as the sugar base and only 1tbsp of added sugar in the cake mixture. The result is pretty lovely. I used milk chocolate to cover it as it gives just enough sweetness. You could make this gluten free very easily by substituting the flour with almond meal.

Oven at 170C

225g chopped pitted dates

300ml boiling water

1tbsp fine espresso granules (optional)

1tsp bread soda

25g butter

2 eggs separated

1tbsp caster sugar

150gr flour

Cover the dates with the boiling water, add the bread soda, add an optional tbsp fine espresso granules. Leave for a few minutes then blend to a paste and let it cool.

Beat the date paste with the butter, add the egg yolks and beat well. Beat in the flour.

Meanwhile, beat the egg whites with the sugar until soft and fluffy and well risen.

Fold the egg whites gently into the date mixture, pour into a spring form lined and greased tin and bake for 20 minutes until risen and a skewer comes out just a little sticky in the middle.

Cool and cover with 200g melted milk chocolate whisked with 25g butter.

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