Macadamia Mocha Popsicles

Amy Barrett |@chocodaisy by Amy Barrett |@chocodaisy 28 January 2019

Frozen creamy little pops of delight perfect for the hot summer months

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Macadamia Mocha Popsicles

Makes 6


½ cup cashew nuts, soaked for 6 hours, drained and rinsed
½ cup macadamia nuts, soaked for 6 hours, drained and rinsed
2 shots of espresso
½ cup macadamia milk or almond milk
1 TP scoop True Protein Vegan 85 Rich Chocolate
¼ cup True Protein Organic Cacao Powder
¼ cup brown rice malt syrup
1 tsp True Protein Organic Maca Powder
Pinch of pink salt
4 squares of 70% dark chocolate for drizzle


  1. Blend all ingredients together in a blender until mixture is smooth and creamy

  2. Pour mixture into popsicle moulds until ¾ full, leaving room for expansion

  3. Put popsicle sticks in or lids (depending on the moulds you are using)

  4. Freeze for 8 hours

  5. On high in a saucepan melt the chocolate squares

  6. Pop the popsicle out of the moulds and onto a lined tray or plate and drizzle with melted chocolate

  7. Put the popsicles back into the freezer and serve once the chocolate drizzle has set​

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IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health care professional.

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