Tofu Popsicles

Ingredients

• 1 banana
• 250 g/9 oz soft tofu
• 250 ml/1 cup plus 1 tablespoon soya milk
• 60 ml/¼ cup coconut flower syrup (or date syrup)
• 2 tablespoons chia seeds
• 25 g/1 oz goji berries, chopped, plus extra to serve
• 100 g/3½ oz vegan dark/bittersweet chocolate, melted
• 6 popsicle moulds and sticks
• small baking sheet, lined with baking parchment

Method

Peel and chop the banana and place in a blender with the tofu, soya milk and coconut flower syrup (or date syrup). Blend until smooth. Transfer to a bowl, then stir in the chia seeds. Refrigerate for 2 hours or until the seeds have swelled and softened.

Fold in the goji berries, then divide the mixture between the six popsicle moulds. Add the sticks in an upright position at this stage, or freeze first for a while until the mixture is firm enough to hold the sticks straight.

Freeze for 4-6 hours until frozen. 20 minutes before you are ready to serve, put the prepared baking sheet into the freezer.

After 10 minutes, dip the moulds into hot water for a second or two, then gently pull out the popsicles. Dip the ends of the popsicles into the melted chocolate. Place on the prepared chilled baking sheet and immediately scatter over the extra goji berries. Return to the freezer for a further 10 minutes to set.