• 50g cocoa powder
  • 2 tbsp cornflour
  • 475ml semi-skimmed milk
  • 1 tsp vanilla extract
  • 2 large bananas, chopped into chunks
  • 3 tbsp runny honey
  • 25g mini fudge chunks
  • 50g white chocolate, melted


  1. 1

    Whisk the cocoa and cornflour together in a large saucepan. Gradually stir in the milk until combined. Bring to a boil over a medium heat and whisk continuously for 1 minute. Remove from the heat and stir in the vanilla extract.

  2. 2

    Add to a blender with the banana chunks and honey. Process until smooth and thoroughly combined.

  3. 3

    Divide the mixture between a 10-hole lollipop mould. Transfer the mould to the freezer for 10 minutes, then add the lollipop sticks. Freeze for 6-8 hours until completely firm and preferably overnight. Dip the moulds briefly in hot water to release them, then lay out on a lined baking tray. Scatter over the fudge chunks, then drizzle over the white chocolate sauce to serve.  

Nutritional Details

Each serving provides
  • Energy 532kj 127kcal 6%
  • Fat 4.0g 6%
  • Saturates 2.4g 12%
  • Sugars 16.0g 18%
  • Salt 0.08g 1%

% of the Reference Intakes

Typical values per 100g: Energy 578kj/138kcal

Each serving provides

18.6g carbohydrate 1.7g fibre 3.5g protein

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