I really was missing eating ice cream bars that were covered in chocolate so I put my food prep creativity to work and create a homemade version. I’m hoping to make more that I’ll add to the blog, but this was my experimental one just to make sure the chocolate would hold. Thank you coconut you completed my dessert.
Ingredients for pop:
Cashew cream ( soak 1 cup of cashews for at least an hour, if your in a rush you can bring a pot of water to boil and add the cashews then boil the water again then soak them for 30 minutes. Then transfer to a high speed blender and add in 1 1/2 cups water and blend)
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 frozen banana
Large pinch of unsweetened shredded coconut ( optional)
Ingredients for carob coating:
1/4 cup coconut oil
1 heaping tablespoon carob powder
1 teaspoon maple syrup
Directions:
First blend all the ingredients for the nice cream pop in a blender then transfer to ice pop molds. Freeze over night. You’ll have left over mixture so feel free to enjoy a quick smoothie. Then clean the blender and dry well. Add in melted coconut oil and carob powder and maple syrup. Blend well. Take ice pop out of holder and pour the chocolate directly onto the pop. It’s will freeze and harden pretty quickly.
Enjoy!
