Ingredients
Units
Scale
- Ice cream filling:
- 1/2 cup cashews (soaked overnight)
- 1/2 cup coconut cream
- 1 tsp vanilla bean powder
- 1/8 cup maple syrup
- Salted caramel:
- 6 pitted Medjool dates
- 1/4 cup coconut cream
- pinch of Himalayan salt
- 1/2 tsp vanilla bean powder
- Chocolate shell:
- 1/4 cup melted coconut oil
- 1/3 cup raw cacao powder
- 1/8 maple syrup
- Toppings:
- crushed raw almonds
- shredded coconut
- buckwheat groats
Instructions
- Place all the ice cream ingredients into the blender and mix until you have a smooth mixture.
- Pour the ice cream mixture into the molds until they are 3/4 full (make sure not to fill them up completely so you have some space left for the caramel).
- Add the wooden sticks and place the filled molds into the freezer for about 1 hour (the ice cream should be quite firm already).
- In the meantime prepare the salted caramel filling by placing all ingredients into the blender and mixing them until you get a creamy texture (this will take some patience and you will have to use you blender stick to mash up the dates).
- Once you got the desired texture spread the caramel evenly into the remaining 1/4 of the molds.
- Place the molds back into the freezer for 1-2 hours until the caramel has hardened up.
- Combine all the raw chocolate ingredients in a bowl and mix until you get a smooth chocolate mixture.
- Dip each popsicle into the chocolate, top with crushed almonds if desired and place them on a baking sheet in the freezer to dry. Make sure to let them defrost for about 3-5 minutes at room temperature before eating!
