Cashew Cream Banana Nice cream Pop with Carob Chocolate Shell

image

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!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s