Non-Dairy Ice Cream Pops with Chocolate
A simple and delicious way to skip refined sugar and cool off the heat with funky topped ice cream pops.
Servings: 6
Ingredients
- 1 cup full fat coconut milk refrigerated overnight
- 2 tbsp cashew butter
- 1 cup vegan good quality dark chocolate melted and cooled
- 2 tsp raw cacao powder
- 2 ripe bananas cut into slices, frozen
- 1/4 tsp sea salt
- 1 tsp food-grade orange essential oil
- Toppings: melted vegan chocolate bee pollen, rose petals, hemp hearts, almond flakes, crushed raw cacao nibs, chopped mint leaves
Instructions
- Add the coconut milk, cashew butter, 3/4 cup melted chocolate and cacao powder into the food processor and pulse to incorporate.
- Transfer the mixture into a bowl and set aside.
- Add the frozen banana slices into the processor and pulse to obtain medium crumbles.
- Add the coconut-chocolate mixture and pulse until smooth.
- Add the orange oil and pulse to incorporate.
- Divide the mixture into the ice cream popsicle molds, add the sticks and freeze overnight.
- Remove from the molds and drizzle with melted chocolate and toppings, then serve.
Notes
