Vegan Caramel Cashew Ice Cream Pops
Ingredients
- 1 1/2 cups cashews (soaked)
- 1 can of full-fat coconut cream
- 3-4 medjool dates (soaked)
- 2 tsp vanilla extract
- 1/3 cup tahini caramel
- 3 oz unsweetened chocolate
- 1 tbsp coconut oil
Optional
- 1 tbsp maple syrup
- 1/4 cup toasted buckwheat
Preparation
Soak cashews overnight or for at least 4 hours.
Rinse the cashews.
Place cashews in a food processor and process until completely smooth.
Add soaked dates and process until dissolved.
Transfer the mixture to a medium-sized bowl.
Add coconut cream and vanilla extract to the cashew cream and combine.
Pour the base mixture into ice cream molds, leaving space for caramel.
Freeze for about 1 hour.
Add tahini caramel to the top of the mixture in the molds.
Freeze again for another 1-2 hours.
Melt chocolate with coconut oil and optional maple syrup over low heat.
Toast buckwheat at 350 degrees Fahrenheit for 5-10 minutes until slightly brown.
Once chocolate is melted, add toasted buckwheat and combine.
Remove ice cream pops from the freezer.
Coat the pops with the chocolate mixture using a spoon.
Place on a baking sheet and let sit until chocolate hardens.
Enjoy immediately or store in the freezer for up to two weeks.
