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Dessert

VEGAN CHOCOLATE FUDGE POPS

180g unsweetened almond milk
120g Bonsan Choco Spread
60g sliced almonds
4 soft Medjool dates, pitted
Optional Toppings: crushed hazelnuts and drizzle of melted dark chocolate

Serves: 6

1. Add milk, chocolate spread, almonds, & Medjool dates, to a high-speed blender.
2. Blend for 45 seconds or until the mixture is completely smooth.
3. Pour into 6 popsicle molds. Freeze for 8 hours.
4. Once the pops are frozen, remove the pop and individual mold from the base. Run the mold under warm water. Release from the mold and enjoy immediately or add optional toppings and then enjoy.

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