Choc Raspberry Iceblocks

Choc Raspberry Iceblocks

Enjoy this luscious combination of raspberry and chocolate in these creamy iceblocks

Recipe and words Rachel Grunwell. Photography and styling Aimee Finlay-Magnee

This recipe can be used in two ways. I also sometimes double or even triple the recipe and have a smoothie bowl and left-over mixture for making ice-blocks.

My kids love these. They’re a healthy and great option for an afterschool treat. They’re preservative-free, gluten-free and dairy-free. And who doesn’t like the combination of chocolate and raspberries, right?

Choc Raspberry Iceblocks 

1 cup water
¼ cashews
2 frozen bananas (skin removed)
1 tablespoon cacao powder (we used Ceres Organics)
¼ cup coconut cream (Ceres Organics)
pinch of salt
½ teaspoon vanilla essence
1 teaspoon honey (we used The True Honey Co)

Raspberry Chia

1/2 cup raspberries
1 cup water
1 teaspoon honey (we used The True Honey Co)
¼ cup chia seeds

Make the Raspberry Chia by blitzing the raspberries, water and honey in a blender. Gently stir in the chia seeds and leave for 20 minutes to plump up. 

In the meantime, put all the remaining ingredients into a blender and blitz until smooth. 

Put a tablespoon of the chia recipe in first into iceblock moulds and then fill with the chocolate recipe and freeze overnight to make iceblocks. For added chocolate sweetness and flavour (as well as wow-factor), I sometimes melt dark chocolate and then drizzle this on top of the iceblocks.


Rachel is a mum, marathoner, writer and yoga teacher. For more from her visit inspiredhealth.co.nz and follow her on Facebook, @InspiredHealthNZ and Instagram @Inspiredhealthandfitness

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