Chocolate, Mocha & Coffee Layer Cake // Kenkō Kitchen. Image taken from the Kenkō Kitchen Cookbook. Australian edition out now through Hardie Grant, out March/April through Hardie Grant UK and Rizzoli USA. Photography by Elis… — Chocolate, Mocha & Coffee Layer Cake // Kenkō Kitchen. Image taken from the Kenkō Kitchen Cookbook. Australian edition out now through Hardie Grant, out March/April through Hardie Grant UK and Rizzoli USA. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen) and Sally Bradley.

To celebrate the Kenkō Kitchen cookbook being officially released in the USA today (3rd March 2015) I am posting this recipe extracted from the cookbook of my Chocolate Popsicles. Like all recipes in the book these are sugar free, vegan and gluten free! A must make for all! These treats are absolutely perfect mourn the end of summer in Australia this past weekend I am posting a delicious summer recipe taken from my new cookbook the Kenkō Kitchen cookbook. This recipe is easy to make, is a million times healthier than their milk bar counterpart and are truly delicious. This is great to make to have for a healthy summer treat after a day at the beach, to make for your kids or just make and keep in the freezer for when you need a little something sweet!

This recipe is taken from the Kenkō Kitchen Cookbook available now around Australia and is available in the USA as of the 3rd of March (this Tuesday!!). Don't worry UK it will be available their in April and is available for pre-order now!

Makes 4–6 (depending on size of moulds)
Prep time: 30 minutes, plus 40 minutes setting

Popsicle sticks
Ice cream
400 ml (13 ½ fl oz) coconut cream (refrigerated)
125 ml (4 fl oz/ ½ cup) maple syrup
155 g (5 ½ oz/1 cup) cashews (soaked in water overnight)
¼ teaspoon salt
seeds from ½ vanilla bean

Chocolate coating
80 ml (2 ½ fl oz/⅓ cup) coconut oil
30 g (1 oz/ ¼ cup) cacao powder*
2 tablespoons stevia*
¼ teaspoon sea salt
slivered almonds to garnish

Begin by placing all the ice cream ingredients in a blender and blitz until smooth and creamy. Remove and pour into an ice cream maker, letting it churn for 14 minutes until a beautiful ice cream has formed.

Scoop the ice cream into popsicle moulds, press in the popsicle sticks and place in the freezer for 30 minutes or until frozen.

Mix all the chocolate coating ingredients in a bowl. Remove the set popsicles from the moulds.

Working quickly, dip each ice cream in the chocolate coating – the chocolate will begin to set very quickly on the ice creams as soon as the coconut oil hits the cold ice cream.

Sprinkle the almonds on the chocolate before it has set and dunk the popsicle in the chocolate again to coat the almonds.

Return to the freezer until they are ready to eat!

Chocolate Popsicles and Cookbook Release in USA!