To make 20 pops you’ll need:
60g cocoa butter
3 tbs cocoa powder
2 tbs milled cocoa nibs
7 pitted & chopped prunes
100g hand chopped roasted hazelnuts – skin removed
4 tbs maple syrup
To make chocolate base simply melt cocoa butter & add the rest ingredients. When ready pour the mix half way into silicon ice tray. Set aside.
Next put hazelnuts into a sauce pan & cover with maple surup. Gently simmer the praline until syrup has turned into a sticky, hard mass.
To finish off fill the rest of the mould with praline & leave it in the freezer or a fridge to set. Voila!