Can you believe that today is the 1st September. For me 2016 is flying by so quickly, and for some it's Autumn, whilst for those living in the Southern Hemisphere it's Spring. Hopefully wherever you may be the weather is being kind and you may enjoy a sunny day ... in fact the kind of day when a Popsicle / lolly could be enjoyed.
In this recipe the popsicle/lolly mold used makes 10 3-ounce pops/lollies, but you may need to adjust the recipe to fit the mold you use... and please don’t worry if you have any mixture left over after your molds are filled ... just pour it into a dessert dish, cover and refrigerate, and in three or four hours, it turns into a delicious mousse!
1 envelope un-flavoured gelatin
½ cup unsweetened milk of choice (e.g.almond milk or coconut milk from a carton)
1 can organic coconut milk
4 ounces (organic) cocoa butter, food grade, finely chopped
1 cup (organic) raspberries - frozen work fine
2 teaspoons vanilla