RAW CHOCOLATE–COVERED CASHEW ICE CREAM
SERVES 4 PORTIONS
1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)
2 tbsp cashew butter
2 tbsp maple syrup or another sweetener
1⁄2 tsp vanilla extract
FOR THE CHOCOLATE GLAZE
1⁄2 cup raw cacao butter
2 tbsp extra virgin coconut oil
3 tbsp maple syrup or another sweetener
5 tbsp raw cacao powder
NUTRITIONAL VALUES
Calories: 77kcal
Fat: 4.8g (1.8g S.Fat)
Carbs: 6.9g
Protein: 2.3g
Sugar: 2.8g
Sodium: 26mg
METHOD
Scoop the thick white cream from the can of coconut milk into a blender. Blend in the cashew butter, maple syrup, and vanilla until smooth.
If desired, taste and add more sweetener. 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.
Melt the cacao butter and coconut oil in a small saucepan over medium-low heat to make the chocolate glaze. Remove from the heat, then whisk in the maple syrup and cacao powder to make a smooth sauce. If desired, taste and add more sweetener or cacao. Fill a bowl or cup halfway with water.
Remove the ice pops from the freezer. Remove the ice pops from the moulds and quickly dip them into the chocolate glaze. Place them on the prepared baking sheet and place them in the freezer until the glaze hardens. Serve and have fun!
If desired, taste and add more sweetener. 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.
Melt the cacao butter and coconut oil in a small saucepan over medium-low heat to make the chocolate glaze. Remove from the heat, then whisk in the maple syrup and cacao powder to make a smooth sauce. If desired, taste and add more sweetener or cacao. Fill a bowl or cup halfway with water.
Remove the ice pops from the freezer. Remove the ice pops from the moulds and quickly dip them into the chocolate glaze. Place them on the prepared baking sheet and place them in the freezer until the glaze hardens. Serve and have fun!
