Method

You will need a few cocktail sticks, a 20 x 20cm square cake tin lined with baking paper or a silicone mould. We tried both a cake tin and  a 30cm x 20cm mould containing 40 squares. The silicone mould is easier, faster and produces a more even result.

Pour the plant-based milk into a small saucepan, break the cinnamon stick and crush the cardamon pods and add to the milk. Bring the milk up to the boil, then switch off the heat and leave to infuse for at least one hour.  The longer you leave the more the cinnamon and cardamon will infuse into the milk. For best results leave to infuse for at least four hours.

Cut the dates in half and put them in a bowl, add 1tsp of bicarbonate of soda and cover the dates with boiling water giving the water a stir. Set aside for at least an hour.

When you are ready to make the choc ices, strain the milk using a sieve and discard the cinnamon stick and cardamon pods. Strain the dates, discarding the water.

Pour the spice infused milk into a blender and add the dates. Add 1 tsp of vanilla extract and the melted coconut oil. Blend/pulse for 30- 60 second intervals  to form a puree. (If your blender does not fully blend the dates skins you can push the puree through a sieve using a spatula, return the puree back to the blender )Next add in approx. 4-5 spoons full of the coconut milk powder at a time and blend again for a few seconds incorporating all of the the ingredients. Repeat the process, using a spatula to push down any excess, unblended powder. Blend until you have a soft, thick, mixture that resembles soft toffee/fudge.

Using a spatula pour the mixture into, either individual squares in a silicone mould or into a lined cake tin.

Put into the freezer for at least 4 hours.

When you ready to finish the choc ices either cut the filling into bitesize squares (using a serrated knife cutting back and forth) or remove the individual squares from the mould. If cutting them by hand you will need to pop them back into the freezer for 30 minutes before coating in chocolate. Leaving half of squares in the freezer whilst coating the other half with chocolate is recommended.

Melt the chocolate and chop the pistachio nuts. Line a tray with baking paper.

Using a cocktail stick pick up a square and dip in the melted chocolate, shake off the excess and place onto the baking paper, remove the cocktail stick (using another cocktail stick will help).

Cover the hole left from the cocktail stick with a whole cranberry and sprinkle a few chopped pistachios nut on top. Repeat this process until you have coated and decorated all. Place them back into the freezer for 30 mins then remove from the baking tray and store in a freeze proof container.

Serve immediately from the freezer.

’Creamy’ fudgy fillings, infused with cinnamon, cardamon and vanilla. Enrobed with delicious dark (refined sugar free) chocolate and decorated with Christmassy cranberries and pistachio nuts. Ready for a quick moment of indulgence or served as an after dinner treat for family and friends.