Coconut Chocolate Ice Cream with Chia Seeds

Ingredients

• 400 ml coconut milk
• 4 tbsp Maple syrup
• 15 g cocoa powder (2 Tbsp; strongly defatted)
• 2 tea bags chai tea
• 12 g white chia seeds (2 Tbsp)
• 250 g soy yogurt
• 30 g dark chocolate (at least 70% cacao)

Instructions

1. 1.

   Pour coconut milk into a pot. Add maple syrup and cocoa powder, heat gently but do not boil. Hang the tea bags in, cover, remove from heat and let steep for 30 minutes. Remove the tea bags, squeezing out the liquid. Stir in 1½ Tbsp chia seeds and yogurt.

2. 2.

   Fill the mixture into eight ice‑cream molds and freeze for about 1 hour. Insert wooden sticks and continue freezing for another 3 hours until firm.