Pistachio Overnight Oats and Ice Cream Sticks
Ingredients
- 100g oats
- 2 tbsp chia seeds
- 2 tbsp maple syrup (adjust for sweetness)
- 4 tsp pistachio butter
- 250ml almond milk
- 1/2 tsp matcha
- 50g white chocolate
- 2 tbsp chopped pistachios
Ice cream components
- 60g cashews
- 60g pistachios
- 180g coconut cream
- 75g maple syrup
- 3/4 tbsp vanilla extract
- 320g chocolate of choice
- 1 handful of crushed pistachios for decoration
Preparation
In 2 cups or glasses, mix the oats, chia seeds, maple syrup, 2 tsp pistachio butter, milk and matcha until combined.
Add the remaining 2 tsp pistachio butter to the middle of the oats at the top.
Add melted white chocolate to each glass, making a chocolate shell and then finish with the chopped pistachios.
Leave to chill for at least 3 hours, or overnight. Enjoy!
Tips
To make pistachio butter, blend pistachios until a nut butter forms.
Ice cream making
Soak your cashews and pistachios in water overnight, until soft.
Combine the soaked and drained cashews, pistachios, vanilla, maple syrup and coconut cream in a blender or high-power food processor. Blend until completely combined and smooth.
Pour the mixture into ice cream stick containers. Place into the freezer for at least 3 hours.
Once fully frozen, melt your chocolate and dip your ice cream sticks in. Refreeze for 5 minutes.
Remelt some of the left over chocolate and drizzle it on top of the ice cream sticks. Add the handful of crushed pistachios to the melted drizzle while it's still slightly melted so the nuts stick.
Enjoy! Refreeze if you want to enjoy at a later date.
