Raspberry ice lollies

Method

1. 1.Add the banana, raspberries, almond milk, vanilla extract, protein powder and oat flour to a blender and blend well until smooth.
2. 2.Transfer the raspberry mixture to ice lolly moulds and place in the freezer for 6 hours.
3. 3.After 6 hours: melt the chocolate and cocoa butter (or coconut oil) in a bain-marie. Pour into a tall glass that is wide enough for our lollies.
4. 4.Take the first lolly out of its mould and dip it all the way into the chocolate. When you take it out, keep holding it over the glass so the excess chocolate drips back into the glass, and immediately sprinkle the lolly with freeze-dried raspberries. Wait another 20 seconds for the excess chocolate to drip off and place the lolly on a tray.
5. 5.Repeat with the remaining lollies. Put the tray in the freezer until you serve the lollies.
6. 6.I recommend taking the lollies out of the freezer 5-10 minutes before eating (depending on room temperature), so the ice cream inside is just soft and creamy enough.