Mocha Icy Poles
14 Jan, 2016
(GF, DF, VEGAN)
1 cup espresso (or strong plunger) coffee
3 tbsp. Melrose Organic Rice Syrup
1 tbsp. raw cacao powder
1/2 tsp vanilla extract
Pinch sea salt
1/2 cup almond milk
- Make your coffee - espresso if possible - or a very strong plunger cup of coffee.
- Pour hot coffee into a saucepan. Add remaining ingredients. Stir until syrup dissolves.
- Pour into icy pole moulds. Chill four hours or overnight.
- Run bases under a little hot water before popping icy poles out of moulds. Enjoy!
Recipe thanks to @evieandginger