Cashew Ice Cream Pops: 2 ways!

Time: 3 hours     Serves: 6

Ingredients;                                                                                                      Plain starting base                                                                                        -1 c raw cashews, soaked                                                                              -1/3 ripe banana                                                                                              -3 tbsp maple syrup                                                                                      -3 tbsp unrefined coconut oil                                                                      -4 tbsp milk of choice (I like to use unsweetened almond milk)        -1 tsp vanilla                                                                                                      -1/4 tsp salt

Vanilla Blackberry Swirl flavor add-in's                                                    -additional 1/2 tsp vanilla                                                                              -handful of black berries, fresh or frozen                                                  -additional 1 tsp unrefined coconut oil

Chocolate Espresso flavor add in's                                                              -7-8 tsp unsweetened cacao powder                                                    -1/4 tsp instant espresso powder

Chocolate Shell                                                                                              -1/4 c coconut oil. melted                                                                            -1/3 c unsweetened cacao powder                                                            -1/8 c maple syrup

  

1.) Soak cashews in water over night. This makes the cashews become soft, which allows them to blend easily and have a super creamy consistency.

2.) Place soaked cashews in a high speed blender or food processor (I love using my Vitamix for this) and blend on high until the cashews are broken up. Then add banana, syrup, coconut oil, milk, vanilla, and salt and blend until mixture is completely smooth with no chunks. This may take a few minutes.

3.) Add whatever flavor variation you want to the mix, and blend until everything is combined and smooth. *If making the berry flavor, blend all ingredients except for berries. Then, when everything is well combined, add berries and pulse mixture a couple of times. This allows the berries to be mixed in, but not fully broken up.

4.) Pour cashew mix into ice pop tray and place a stick in the middle of each one. Allow pops to firm up in freezer for about 2 hours.

5.) After 2 hours passes, prepare chocolate shell by microwaving (or you can heat it in a small pot on the stove) coconut oil until it is fully melted. Then, stir in cacao powder and syrup.

6.) Prepare a pan (that will fit in your freezer) with parchment paper. Set aside

7.) Prepare a plate with toppings of your choice (almonds or coconut chips). Make sure that the plate is shallow and big enough that you can lay your pop on it. Put enough of your desired topping on the plate so the pop can be fully coated.

8.) Carefully remove a pop from the ice pop tray and dip fully into chocolate sauce. Then, roll in desired toppings.

9.) Place finished pops on the parchment paper and freeze for at least 1 more hour.

10.) Defrost for 5 minutes before eating and enjoy! ♡

This is the perfect pop to enjoy on a warm summer night when you are craving something sweet and creamy. Plus, this recipe is super versatile. Once you whip up the starting base of this frozen treat, the flavor possibilities are endless. With this decadent dairy-free dessert, you can be as creative and imaginative as you wish. These are my two favorite flavor variations; vanilla blackberry swirl with a chocolate coconut shell, and chocolate espresso with a chocolate almond shell. With all of the tempting flavor combinations out there, why choose just one?