FOR THE CHOCOLATE CAULIFLOWER ICE LOLLIES:
150g cauliflower florets
400ml can of coconut milk
200g soft pitted dates soaked in warm water for 10 mins
30g unsweetened cocoa powder
35g dark chocolate, melted
Steam the cauliflower until just soft, then rinse under a cold water to stop it cooking and drain well.
Add the cauliflower and all the other ice lolly ingredients in a high-speed blender and whizz until smooth. Pour into the ice lolly moulds and freeze for 1 hour.
Remove from the freezer, add in the lolly stick and freeze until solid.
To decorate – Dip the ice lollies into melt the chocolate and then the sprinkles before serving.
Recipe by Recipes from a pantry