Berry Fudgy Lollies

12 oz (340g) silken tofu
6 oz (170g) maple or brown rice syrup
4 tbsp cocoa powder
1 tbsp extra-virgin olive oil
1 tsp vanilla extract
Pinch of sea salt
4 strawberries, washed, hulled, dried and quartered

  1. Line a sieve with kitchen paper, place the tofu inside, pull up the corners of the paper to cover the tofu, and weight it, either with a can laid on its side or two or three stacked bowls. Allow the tofu to drain for 15 minutes or until about 3floz (80ml) of the liquid has drained out.
  2. Place the tofu and all the other ingredients, except the strawberries, in a blender and process until smooth and creamy.
  3. Pour the mixture into lolly moulds and then drop the strawberry slices into each mould. Freeze for at least 3 hours to ensure the lollies are totally frozen. After 20 minutes freezing, insert clean lolly sticks or cocktail sticks for handles. Serves 8.
    Featured in The Great American Detox Diet.

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