Chocolate Peanut Butter Ice Cream Pops

 

Ingredients

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Filling: 

1.5 cups raw cashews 

1 can full fat coconut milk, solid part only

1/2 cup maple syrup or coconut sugar (or other sweetener)

1/2 cup melted coconut oil

1/2 cup *salted peanut butter

vanilla to taste

*pinch of salt (only if peanut butter does not have salt)

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Chocolate Coating

3/4 cup cacao powder

1 cup coconut sugar

1/4 cup melted coconut oil

2 tablespoons melted cacao butter (or sub additional coconut oil)

Warm oat milk (or other creamy milk)

Pinch salt

    

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Directions

 

Put filling ingredients except for coconut oil into a high-speed blender and blend well. Once it is smooth, run blender on medium and slowly pour in the melted coconut oil until incorporated. ​

 

Pour filling into popsicle molds, insert popsicle sticks, and place in the ​freezer until set.

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Once popsicles are fully frozen, prepare the coating. You want the coating to be warm when you dip the popsicles so do not prepare in advance.

 

For the coating, add cacao powder, coconut sugar, melted coconut oil and cacao butter into blender and blend until combined. With the blender on low, pour in oat milk until desired consistency and thickness is desired. Add a pinch of salt and vanilla to taste.

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Cover a cookie sheet with parchment paper. Pour coating into a small glass or other somewhat narrow, cylindrical container.  Remove popsicles from molds and dip one at a time into the coating and then place on parchment paper. Place cookie tray into freezer once all popsicles have been coated and freeze until coating has solidified. You can then stack popsicles in a storage container with parchment paper between layers of pops.

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