Raw Chocolate Dipped Mint Protein Fudgsicles

Directions

1. 1) Place the coconut milk and cacao butter into a pan on a low heat. Stir until the cacao butter has fully melted into the milk. Remove from the heat and set to one side.
2. 2) Add your cashew butter, PERFORM, THRIVE, peppermint extract, and xylitol into a large high speed blender or food processor. Pulse a few times before processing for around 30 seconds.
3. 3) Pour in your coconut milk and cacao butter mix and blitz until smooth. You may need to scrape down the sides a few times to make sure that all of the ingredients are fully incorporated.
4. 4) Carefully divide your ice cream mix evenly between the moulds, place the lid on top and pop your sticks in until they are 4/5 of the way into the mould. Transfer the mould into your freezer and freeze for 3 hours until solid.
5. 5) Next in a double boiler/bain marie melt your coconut oil until it becomes a liquid. Carefully sieve in your cacao powder and whisk until smooth. If you are going to be using any of the optional toppings then place them onto individual plates now.
6. 6) Line a baking tray with greaseproof paper and set to one side.
7. 7) Remove your lolly mould from the freezer and demould your ice lollies one by one. If they are too hard to budge simply sit the mould in a bowl of warm water to loosen them. Carefully dip the end of a lolly into the chocolate and then roll into your preferred topping. You can also simply sprinkle the toppings if you wish. Place your lolly onto your lined baking tray and repeat the process until all lollies are completed. Return to the freezer for 10 minutes to reharden.
8. 8) Serve and enjoy!