Ingredients:

For the Ice Cream:

• 4 Avocados

• 125g NUA Naturals Cacao Powder

• 120g NUA Naturals White Mulberries (soaked)

• 30ml NUA Naturals Agave Nectar

• 120ml Water

 

Chocolate covering:

• 150g NUA Naturals Cacao Butter

• 60g NUA Naturals Coconut Oil

• 90g NUA Naturals Lucuma Powder

• 90ml NUA Naturals Agave Nectar

• ½ tsp. NUA Naturals Vanilla Powder

 

 

Instructions:

• Place the ice cream ingredients in a blender and mix everything until completely smooth and transfer to lollipop moulds with sticks. Freeze for at least 8 hours.

• One frozen, Place all the ingredients for the chocolate covering in a double boiler and stir until everything melts. Make sure you don’t overheat the chocolate.

• Hold each ice cream by the stic, dip into the chocolate mix and let it drip for a few seconds as it hardens.

• Place on non-stick baking paper until the chocolate sets completely.

• Once you are done, repeat this process again, so that you create a thicker shell. Wrap each ice cream bar in baking paper and store in a container in the freezer