Cappuccino Lollies



  1. Combine the coffee, milk, cashews, maple syrup, vanilla and sea salt in a blender, and blend until smooth.
  2. Grind the coffee beans into a medium powder. In a small bowl mix together the coffee grinds with the chocolate. Into the bottom of each mold, sprinkle in about a ¼ teaspoon of the crunchies.
  3. Then equally distribute the lolly mixture into moulds. With a chop stick, or long spoon stir them gently – just enough so the bits aren’t sticking to the bottom of the molds without any liquid.
  4. Cover, add the sticks and freeze until completely frozen.
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