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.
Prep Time12 hrs
Total Time12 hrs
Course: Dessert
Cuisine: Vegan
Servings: 6
Author: The Awesome Green
- 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
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.