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Vegan Caramel And Cashew Mini Ice Cream Pops

Posted by Kelly Terry on

Ingredients

  • 1 1/3 cups raw cashews (soaked)
  • 1 can full-fat coconut cream
  • 2-3 tbsp agave syrup (or 5-6 pitted medjool dates)
  • 1/2 tbsp vanilla extract
  • 1/3 cup tahini caramel
  • 1 1/3 cup (7.5 oz) stevia sweetened/unsweetened chocolate
  • 1 1/2 tbsp coconut oil
  • Optional: 1 tbsp maple syrup
  • Optional: For the chocolate shell topping you can use whatever your heart desires -  get creative!
2 tbsp - toasted buckwheat, Shredded coconut, silvered almonds, cacao nibs. Any of that would taste fantastic.

    Instructions

    1. To prepare the ice cream base soak cashews overnight or for 4 hours minimum. Rinse cashews and place in a food processor.
    2. Add coconut cream, vanilla extract and agave syrup and process until completely smooth.
    3. Transfer 1 tbsp of tahini caramel into each ice cream mold. Fill up with the vanilla cashew base and freeze for a minimum of 4 hours.
    4. To prepare the chocolate coating melt chocolate with coconut oil and maple syrup (optional) over low heat.*
    5. Once the chocolate has melted, add in the choice of topping and combine. Take ice cream pops out of the freezer and coat them with chocolate by using a spoon. Let sit on a baking sheet until chocolate has fully hardened.
    6. Serve immediately or store in freezer for up to two weeks.**

    *Heat all ingredients together at the same time

    **Take out of the freezer 20 minutes before serving.

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