Ingredients

Directions

1. In a large bowl, combine the coconut milk, Bare Blends Cacao WPI, Cacao and sea salt. Stir thoroughly and then set aside for around 15 minutes, stirring every now and again to disperse little lumps of cacao. 2. Take 1 cup of chopped cherries and pop them into a small saucepan with a dash of water and maple syrup. Cook them on a medium heat for about 10 minutes until they start to become jammy. 3. Dividing the cherry mixture by 8, spoon even portions of cherry into the bottom of the icypole moulds. 4. Stir the chocolate coconut mixture once again, making sure there are no leftover lumps. Add the coconut oil, sea salt, and maple syrup to the mix and combine. Add the remaining ¼ of cherries and the shredded coconut, and stir through a final time. 5. Divide the chocolate mixture evenly between the moulds, ensuring that the cherries and coconut (which will sink to the bottom) do not all end up in the final icypole. That might be too much for one person to handle. 6. For best results, leave overnight before taking out of the freezer!