A super-easy recipe for choc-peanut iceblocks without the unnecessary additives or excessive sugar. This recipe is also great for anyone with milk allergy or intolerance, as it uses coconut milk.
1 cup coconut milk (full fat)
1 large banana
1 tablespoon peanut butter (low salt, no added sugar)
1 tablespoon cocoa powder
2 teaspoons maple syrup
Optional: extra peanut butter
Place all ingredients in a blender and blend until well combined and smooth.
Pour mixture into iceblock moulds, freeze and enjoy!
Optional (I can recommend this if you're a peanut butter lover): add about half a teaspoon of peanut butter to moulds before filling.
Makes around 6 small iceblocks