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Chocolate Covered Cashew Cream Pops

ChocolateCashewPops

Ice cream pops are the easiest way to cool down in the summer months. These pops are not only simple to make but they are very nasty. These satisfy my need for ice cream in the summer and are also gluten free and vegan. Everyone will love these tasty treats. For my pop molds I used the Zoku Classic Pop Mold, which I highly recommend.

From our kitchen to yours, Dana

Ingredients

For the filling
1 cup raw cashew butter
1 cup coconut milk
2 ½  tablespoons vanilla extract
2 tablespoons of raw honey
2 ½ tablespoons coconut oil melted

For the coating
¼ cup raw cacao butter melted
2  tablespoons melted coconut oil
¼ cup raw cacao powder
1 ½ tablespoons raw honey
1 heaped tablespoon ground toasted almonds

Directions

For the filling
Blend together all ingredients in your food processor until smooth and creamy
Pour in to Popsicle mold
Place in the freezer overnight to set fully

For the coating
Once the ice creams have set remove the molds from the freezer and place on the counter top for 10 minutes…this will depend on the temperature of your kitchen
You just want them to melt a little to make it easier to remove them from the mold; gently remove, place on a tray lined with parchment paper and return to the freezer whilst you make the coating
Melt cacao butter and coconut oil a double broiler, whisking occasionally
Once melted whisk in all other ingredients
Dip ice creams in the chocolate one at a time then sprinkle with almonds
Place each on as you go on to the cold tray that was in the freezer, making sure it’s lined with baking parchment
Return to the freezer for 5 minutes before serving

Makes about 6 pops

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