Berry Immune Choc Tops Recipe

It’s always a n-ice day with these icy cold, immune bolstering Berry Immune Choc Tops around. Creamy coconut, banana, choc and crunchy almonds make for the most delicious base to add Berry Immune with 9 super berries. Sneaking in vitamin C, zinc, iron and vitamin D has never been easier thanks to Berry Immune Choc Tops.

Ingredients

PANTRY ITEMS

2 bananas

400g can coconut cream

250g dairy free chocolate buttons

¾ cup toasted almonds, finely chopped (optional)

iceblock mould and wooden sticks

NUTRA ORGANICS PRODUCTS

2 or 3 tbsp Berry Immune

Method

Place bananas, coconut cream and Berry Immune in a Blender. Blend until smooth.
Pour mixture into an ice block mould of 10 then add in wooden ice block sticks.
Freeze for 3 hours or until completely frozen.
When pops are frozen, lay a sheet of baking paper on a baking tray and place in the freezer for the finished pops.
Over a double boiler, melt the chocolate buttons, and mix through the chopped almonds and pour into a glass.
Remove one pop from the mould and plunge into the melted chocolate up to half way, allow excess to drip back into glass.
Place on the baking tray and put back into the freezer. Repeat until all 10 are covered in dipped chocolate.
Keep in the freezer until ready to devour.

Servings: Makes 10 ice blocks
Ready in: 20 mins + 3 hours to set
Difficulty level: Easy-peasy