Vegan Caramel And Cashew Mini Ice Cream Pops

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.**