Summer recipe alert! I had some coconut meat I had to use up and I’ve never used my popsicle molds before so I decided to make some!
These popsicles are really creamy, full of flavor and texture, enjoy!
Vegan, gluten-free creamy popsicles enrobed in chocolate and candied nuts.
- 1 cup cashews soaked for 2 hours
- 1 1/4 cup almond milk
- 1/2 cup young coconut meat
- 1/2 cup lakanto or xylitol
- 1/4 cup coconut oil melted
- 1 tsp freeze dried strawberry powder
- 1 tsp beet powder
- 1 tsp sunflower lecithin
- 8 drops strawberry essence
- 5 drops vanilla essence
- 1/4 tsp high mineral salt
- 1/2 cup freeze dried strawberries, chopped
Rinse nuts really well and strain.
Add all ingredients in a bowl and mix well until combined.
Place on a lined dehydrator tray and dehydrate at 115 for 24 to 36 hours.
Once dry, process in a food processor until a crumble consistency.
Blend all ingredients except freeze dried strawberries until smooth.
Add freeze dried strawberries and combined with a spatula.
Pour ice cream into popsicle molds and freeze overnight.
Melt dark chocolate and add candied nuts until combined.
Remove popsicles from freezer and run under hot water on both sides until popsicle easily removes from mold.
Using a tall mug, dip popsicles in dark chocolate and hold for a few seconds. Place on tray lined with parchment paper and set in the freezer.