MATCHA–WHITE CHOCOLATE ICE POPS
SERVES 4 TO 6 PORTIONS
1⁄2 cup (120 ml) macadamia nuts
1 (14-ounce/400-ml) (397g) can full-fat coconut milk
1 tsp matcha powder
1 to 2 tbsp maple syrup or another sweetener
1⁄2 tsp vanilla extract
White Chocolate Sauce, for glazing
NUTRITIONAL VALUES
Calories: 380kcal
Fat: 36.7g (27.2g S.Fat)
Carbs: 10.3g
Protein: 3.6g
Sugar: 6.7g
Sodium: 41mg
METHOD
In a blender, combine all of the ingredients except the White Chocolate Sauce and blend until smooth. If desired, add more sweetener or matcha. Pour into ice pop moulds, insert sticks, and freeze for 4 to 6 hours, or until solid.
Set aside a baking sheet lined with parchment paper.
Remove the ice pops from the freezer once they have frozen. By quickly dipping each mould in hot water, you can loosen the moulds. Working quickly, coat each ice pop in White Chocolate Sauce. Place the ice pops on the prepared baking sheet and place it in the freezer to allow the glaze to set. Serve and have enjoy!
Set aside a baking sheet lined with parchment paper.
Remove the ice pops from the freezer once they have frozen. By quickly dipping each mould in hot water, you can loosen the moulds. Working quickly, coat each ice pop in White Chocolate Sauce. Place the ice pops on the prepared baking sheet and place it in the freezer to allow the glaze to set. Serve and have enjoy!
