DOUBLE CHOCOLATE SALTED CARAMEL NICE-CREAM LOLLIES

Makes 6

For the nice cream:

2 bananas, peeled and frozen • 500 ml (17 fl oz) coconut milk, chilled (thick part only)
1 vanilla pod, seeds scraped or 1 tsp vanilla extract • 1 tsp maple syrup

For the salted caramel:

120 g (4 oz/½ cup) almond butter • 125 ml (4 fl oz) coconut oil, melted
120 ml (4 fl oz) maple syrup • 2 tsp vanilla extract
a pinch or 2 of sea salt

For the chocolate shell:

300 g (10½ oz) dark chocolate (minimum 70% cocoa)
80 ml (3 fl oz) coconut oil, melted

Incredibly indulgent and creamy, with a layer of salted caramel, these lollies are encased in rich dark chocolate. Whip up a big batch of these and serve them for pudding after a dinner party – people absolutely love them. Mind you, that’s only if you can bear to share them...

For the nice cream, blend the ingredients together until smooth and creamy. Pour the mixture into your popsicle moulds, add a popsicle stick into each and place in the freezer for 3–4 hours or overnight, to set.

Make the caramel by blending all the ingredients in a food processor until smooth and creamy.

For the chocolate shell, melt the ingredients in a heatproof bowl suspended over a pan that’s half-full of simmering water until well combined. Leave to cool.

Line a baking tray with parchment paper. Take the pops out of the freezer and run the moulds under warm water. Don’t use hot water or the pops will melt and won’t hold their shape! Firmly pull up on the sticks and carefully remove the pops from the mould. Dip the pops in the chocolate, then arrange on the tray. The chocolate should harden straight away. Spread the caramel evenly over each pop then put them back on the tray and freeze for 10 minutes. Once hardened, dip them in the chocolate again. Freeze for 30 minutes to set. Sprinkle with sea salt before serving.