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Healthy Fab Lollies

by Georgie Young
on 20th May 2018
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Berry ice, vanilla chia pudding, and rich raw chocolate make these healthy Fab Lollies perfect for little ones and adults alike. Gluten free and suitable for those on a vegan diet.


Healthy Fab Lollies

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5 - 1 review

All cup measurements used are UK cup measurements. 1 cup = 250ml, 1 tbsp = 15ml.

Ingredients

  • Chia Pudding Layer
  • 200ml tin full fat coconut milk
  • 200ml filtered water
  • 2-4 tbsp maple syrup
  • 1/4 tsp vanilla powder/ vanilla extract
  • 1/4 cup chia seeds
  • Berry Layer
  • 1 1/3 cups water
  • 1 cup frozen berries (works well with strawberries too")
  • 2-4 tbsp maple syrup/ agave
  • Raw Chocolate Layer
  • 1/4 cup coconut oil (melted)
  • 1/4 cup cacao powder
  • 2-4 tbsp maple syrup/ agave
  • 1/2 cup sprinkles/sugar strands
Prep Time
Serves
10

Instructions

  1. Start by making your chia pudding. Combine your coconut milk, filtered water, maple syrup and vanilla powder into a mixing bowl and whisk until frothy. Add your chia seeds and whisk until fully distributed. Cover and place in the fridge, leaving to stand for 30 mins to 1 hour until all of the moisture has been absorbed.

  2. Combine all of the ingredients for your berry layer into your 2.1L pitcher and process until smooth. Pour through a sieve and discard any seeds then fill a lolly mould until 1/3 full. Spoon in your chia pudding until the moulds are full then pop in the lolly sticks 2/3 of the way and freeze until fully set.

  3. Melt your coconut oil and whisk in the cacao powder and maple syrup until smooth. Pour into a cup with a mouth wide enough to dip the lollies in and then set to one side. Pour your sprinkles into a shallow dish.

  4. Fill your kettle and boil. Remove your lolly mould from the freezer and quickly pour freshly boiled water over your moulds. This will give the lollies a quick shock making them slide out of the moulds easily.

  5. Dip 1/3 of each lolly into the chocolate then quickly toss over the sprinkles before the chocolate sets. Place onto a silicone mat or some non stick baking paper. Repeat for all lollies. Serve immedieately or place into an airtight container and store in the freezer.

Georgie Young

Hi! I'm Georgie, a health and wellness freelance writer, fitness fanatic, recipe developer, and founder of the blog Greens of the Stone Age. I encourage modern day men and women to take a more holistic approach to their lifestyles, ditching their old toxic eating habits for colourful, fun, and healthy treats.
Read more posts by Georgie Young