Think of these iceblocks as frozen chocolate-covered strawberries on a stick—just as decadent but longer-lasting. They’re full of flavonoids and pack a triple whammy of health-boosting nutrients—thanks to the strawberries, chocolate and soy. (Find iceblock moulds at kitchenware stores.)
1 cup fresh strawberries, thinly sliced
1⁄2 cup dark-chocolate chips
11⁄2 cups chocolate soy milk
1. Fill 6 iceblock moulds evenly with strawberries, then chocolate chips, then soy milk. (Leave about 2 cm of space at the top of each mould to allow for expansion during freezing. Adjust soy milk accordingly.)
2. Insert paddle-pop sticks into moulds.
3. Freeze for at least 4 hours.