1

Spoon the cocoa powder into a jug and add 1 tbsp almond milk. Stir to a paste, then slowly add the remaining almond milk and mix vigorously until combined. Stir the vanilla extract into the chocolate milk.

2

In a blender, blitz the dates and a little of the chocolate milk until smooth. Add the remaining chocolate milk and blend briefly to combine. Pour the mixture into 100ml silicone lolly moulds and freeze for 1 hour.

3

Push a wooden lolly stick into each mould, making sure you leave enough poking out to comfortably hold. Freeze for a further 3 hours or until solid.

4

Put the chocolate in a microwaveable bowl and microwave for 1 minute in 20-second bursts, then stir until smooth with a teaspoon. Leave to cool slightly. Remove the lollies from the moulds and place on a baking tray lined with baking paper. Drizzle the chocolate over the lollies, then immediately sprinkle over the almonds. Return to the freezer until the chocolate is firmly set.