Collaboration Recipe, Snacks

Mylkplus Mylk Lollies

Strawberry Cheesecake Cashew Lollies
Chocolate-coated Honeycomb Hazelnut Lollies

Hey everyone, I’m back!! Haven’t posted in over a month as I’ve just been so busy with recent markets and haven’t done much recipe testing. But from now on I’ll be posting a new recipe every Sunday! I’m sharing a really simple one with you guys today as I’m currently busy setting up an online order page where you can buy homemade products from me!

When I say this recipe is really simple, I mean pour into a lolly tray and freeze. Literally couldn’t be any simpler than that!

The essential ingredient in this recipe is of course MYLKPLUS. Here, I’m using both flavours because they are so different and I love them both! If you’re not familiar with this brand (where have you been!) they are grab-and-go dairy-free milkshakes which taste delicious! They are also gluten-free, refined sugar-free, fortified with calcium and vitamin D and have 3 times the nut content of most nut milks. The brand was created by BBC’s The Apprentice finalist Camilla Ainsworth (for those from the UK that might have seen it). She was making it in her kitchen just a few years ago and now it’s available in hundreds of Holland & Barrett stores up and down country with worldwide shipping at mylkplus.com. The two limited edition flavours are strawberry cashew mylk and salted honeycomb hazelnut milk. If you haven’t tried them yet, I’d definitely recommend giving them a go. Using the code ELBAE at the checkout will get you 20% off at mylkplus.com. Happy days!

You can check out my Mylkplus page here where you’ll also find more yummy recipes using this mylk!

Ingredients

You will need ice lolly moulds for this recipe

For the strawberry cheesecake cashew mylk lollies
Strawberry Cheesecake Cashew Mylkplus
A few strawberries
For the chocolate-coated honeycomb hazelnut mylk lollies
Salted Honeycomb Hazelnut Mylkplus
20g chopped hazelnuts, for coating
1 tbsp coconut oil
1 Β½ tbsp cacao powder
1/2 tbsp maple syrup
OR
Dark chocolate

Method

  1. Slice./quarter some strawberries and put them into a few of the lolly moulds, then pour in the strawberry cashew milk right to the top (I used about 60ml milk per mould).
  2. Pour the honeycomb hazelnut milk into the other moulds.
  3. Freeze for 3-4 hours .
  4. To make the chocolate to coat the honeycomb hazelnut lollies, melt the coconut oil in a pan, take off the heat and add the cacao and maple (alternatively you can melt dark chocolate). The quantity above is enough for two lollies.
  5. Remove from the freezer and dip the lollies all over in the chocolate, followed by the hazelnuts (you’ll have to do this fast because it solidifies instantly).
  6. Enjoy straight away!

Ready for the pics! Obvs had to take them when it was sunny or it wouldn’t be the same πŸ˜‰

Tastes like frozen strawberry yogurt

So refreshing and light. Perfect afternoon pick-me-up in the sunshine!

Minimum effort, maximum satisfaction

If you’d like to try Mylkplus, head over to mylkplus.com and get a 20% discount with the code ELBAE!

If you’re making these lollies I’d love it if you tagged me on Instagram, Facebook and Twitter and use the hashtag #elliesrecipes. Tag Mylkplus too! Let me know what you thought in the comments below! Share this recipe to spread the Mylkplus love! Thanks guys, have a great week. I’ll be back next Sunday with another recipe!

Ellie
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