Dairy-free Ice Cream “Cream Base”
- 1 cup water
- ½ cup raw cashews
- 1 tablespoons coconut nectar
- 1 teaspoon chia seeds
- 1¼ teaspoon alcohol-free vanilla extract
Dairy-free Chocolate Coating
- ½ cup cacao powder
- 6 tablespoons melted coconut oil
- 2 tablespoon coconut nectar
- ½ teaspoon alcohol-free vanilla extract
- pinch sea salt
- Add cream base ingredients to the jug of your blender. Blend on high for 1 minute.
- Divide cream base between the ice pop molds, filling all the way up to the fill line. Cover with ice pop tops and transfer to the freezer to chill for 8 hours.
- Once frozen, line a clean plate with parchment paper and set aside.
- Combine cacao powder, coconut oil, coconut nectar, vanilla and sea salt in a small bowl. Mix until smooth.
- Remove ice pops, one at a time from the ice pop mold. Working quickly, hold the ice pop over a clean bowl and pour the prepared chocolate sauce over the ice pop, rotating it and allow the chocolate to pour off of the ice pop quickly. The chocolate will harden very quickly.
- Transfer the ice pop to prepared plate and place in the freezer. Repeat with remaining chocolate until all ice pops are complete.
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Chocolate: I do not recommend using store-bought chocolate for this recipe.
Coconut Oil: coconut oil is used in this recipe because it hardens at room temperature. Cacoa butter could also be used.
Nut Allergy: you could try this recipe with my hemp milk recipe.
Nutrition Information Per Serving
- Calories: 229
- Calories from Fat: 183
- Total Fat: 20.4
- Saturated Fat: 13.7 g
- Sodium: 52 mg
- Carbs: 13.7 g
- Dietary Fiber: 2.5 g
- Net Carbs: 11.2 g
- Sugars: 7.1 g
- Protein: 3.2 g