For the vanilla/coconut layer:
1 and 1/2 frozen bananas
1 cup vanilla coconut yoghurt: Can use plain, however, won't have as much of a vanilla flavour
1 cup coconut cream
1/4 cup maple syrup
1 tsp vanilla
For the raspberry layer:
1 cup frozen raspberries
2 tsp Edible Beauty Beauty Dew Elixir: This elixir is perfect for supporting anything hair, skin and nails! Use code GENE10 for some money off!
For the hazelnut choc topping:
1/2 cup vegan chocolate
1 tbsp coconut oil
1/2 cup blanched hazelnuts: Blanched means no brown layer left on.
How to make:
In a blender, add all your vanilla/coconut layer ingredients and blend until smooth. Pour into some paddle pop moulds, about 1/2 to 3/4 of the way (There should should be some remaining mixture left over)
Add your raspberries and Beauty Dew to the mixture and blend until smooth again. Pour this layer on top of the vanilla/coconut one until they are full.
Set in the freezer for at least 4 hours, or ideally overnight.
Once they are set, melt together your chocolate and coconut oil, and roughly chop the hazelnuts.
For each paddle pop, pour the chocolate over about 1/2 way and quickly add on the hazelnuts.
Set in the freezer for a further 10 minutes and then enjoy!
If you do decide to try this recipe (which I highly recommended, as it's delicious!) please send me pictures, or post on your Instagram story and tag me! I'd love to see everyone's versions!
Lots of love and happy paddle pop making!