School holidays are with us again and for many that means looking after grandchildren. Here is an engaging kitchen activity for all ages that will keep them occupied, result in a delicious treat and cement your position as an ice lolly-creating kitchen genius.
Preparation time: 15 mins (plus 4 hours freezing time)
For the ice pops:
- 3 cups strawberries, halved and stems removed
- 2 tablespoons honey
- 1/2 cup water
- For the dip and garnish:
- 1 cup semi-sweet chocolate chips
- 2 tablespoons coconut oil
- 1/2 cup California walnuts, finely or roughly chopped
- Combine the strawberries, honey, and water in a blender. Puree until smooth, then pour into ice lolly moulds and freeze for at least 4 hours.
- To make the chocolate dip, combine the chocolate chips and coconut oil in a heat-proof bowl and place over a simmering saucepan of water. Stir until melted, then remove from the heat. Place the chopped walnuts onto a plate.
- Run the ice lolly mould under warm water and remove one pop from the mould.
- Quickly dip it in the chocolate dip, then immediately dip in the chopped walnuts.
- Set on a plate to harden, then work your way through the other pops. They can be eaten immediately, or refrozen.
Last modified: June 10, 2021