Caramel Cashew Ice Cream Pops
These delicious vegan and refined sugar-free caramel and cashew mini ice cream pops are the perfect treat for a warm summer day without having to feel guilty. They feature a creamy cashew and coconut base with a rich tahini caramel swirl, all coated in a crisp chocolate shell. The optional toasted buckwheat adds a satisfying crunch, making these a delightful and wholesome dessert.
Price per Serving
Instructions
- 1
Soak raw cashews (1.33 cup) overnight or for at least 4 hours. Rinse and place them in a food processor.
- 2
Add full-fat coconut cream (1 can), vanilla extract (0.5 tbsp), and agave syrup (2.5 tbsp) to the food processor and process until completely smooth.
- 3
Transfer tahini caramel (1 tbsp) into each ice cream mold. Fill with the vanilla cashew base and freeze for a minimum of 4 hours.
- 4
For the chocolate coating, melt vegan chocolate (1.33 cup) with coconut oil (1.5 tbsp) and maple syrup (1 tbsp) (optional) over low heat. Heat all ingredients together.
- 5
To prepare the buckwheat, toast toasted buckwheat (2 tbsp) at 350 degrees Fahrenheit (175 degrees Celsius) for about 5-10 minutes until slightly brown.
- 6
Once the chocolate has melted, stir in the toasted buckwheat. Remove ice cream pops from the freezer and coat them evenly with chocolate using a spoon. Let them sit on a baking sheet until the chocolate has fully hardened.
- 7
Serve immediately or store in the freezer for up to two weeks. Take out of the freezer 20 minutes before serving for best texture.
Nutrition Facts
Per portion
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