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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.
Course:
Dessert
Servings: 6
Strawberry Ice Cream
-
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
Candied Nuts
-
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.
Strawberry Ice Cream
-
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.
Assembly
-
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.
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