Here's how to make watermelon even more refreshing: pop it on a stick, freeze it and drizzle over some chocolate sauce and pistachio. Simple yet sensational.
- 250 g watermelon
Dark chocolate drizzle
- ¼ cup coconut oil, warmed until liquid
- ¼ cup cacao powder
- 2 tbsp maple syrup
- ¼ cup roughly chopped and toasted pistachio nuts
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Freezing time: 2 hours
1. Cut watermelon into slices and then triangles. Insert an ice block stick into the base of each one and freeze. Remove from the freezer just before serving.
2. To make the drizzle, mix everything except the pistachio nuts together until smooth. Drizzle over the frozen watermelon ice blocks, then scatter over the chopped nuts and serve as soon as the chocolate has set.