Ingredients (5 servings!)
Filling
- 180g (3/4 cup) raw cashew butter
- 180ml (3/4 cup) coconut milk
- 2 tbsp vanilla extract or the beans of half a vanilla pod!
- 2-3 tbsp of raw honey (I only used 2 and found them sweet enough…)
- 2 tbsp (28g) unrefined coconut oil melted
Coating
- 60g (1/4 cup) raw cacao butter melted
- 2 tbsp (28g) melted coconut oil
- 30g (1/4 cup) raw cacao powder
- 1.5 tbsp raw honey
- 1 heaped tbsp ground toasted almonds (optional)
Instructions
For the filling
Blend together all ingredients in your food processor until smooth and creamy. Pour in to five ice pop (popsicle) mold.
Place in the freezer to semi set for 1 – 1.5 hours. At this point slide in you popsicle sticks, leaving a good couple of inches sticking out for easy handling!!!
Return to 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 line tray and return to the freezer whilst you make the coating.
Melt cacao butter and coconut oil in a jug placed in to a large bowl or larger jug of boiling water, whisking occasionally.
Once melted whisk in all other ingredients.
Dip ice creams in the chocolate one at a time. Place each on as you go on to the cold tray that was in the freezer, making sure it’s lined with baking parchment. Sprinkle with almonds if using before the chocolate sets!
Return to the freezer for 5 minutes before serving.
Store ice creams in the freezer. Remove 10-15 minutes before serving to soften up for ultimate enjoyment! source