Vegan Caramel Golden Gaytime Ice Creams

I’m so excited to be sharing another recipe from the gorgeous Sophie Fisher (@coconutandbliss) – you can find her blog here.

This recipe would be a perfect treat if you’re following the new JSHealth Vegan Meal Plan, or as an alternative to traditional sweet treats over the Easter holiday season.

INGREDIENTS

  • 1/2 cup cashews, soaked
  • 1/2 cup macadamias, soaked
  • 400ml coconut milk
  • 2 tbsp cacao butter
  • 6 Medjool dates
  • 1 tsp vanilla bean powder
  • 1 tbsp coconut oil
  • 1 tbsp mesquite

Chocolate Coating:

  • 100g quality dark chocolate (I use raw Loving Earth)
  • Biscuit crumb:
  • 1/3 cup buckinis
  • 1/2 cup crushed almonds

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RECIPE:

  1. Blend together all ingredients for the caramel ice cream in a high-speed blender until creamy and smooth.
  2. Pour in 6 icy-pop moulds.
  3. Freeze for 5 hours or overnight.
  4. In a small bowl, mix together the ingredients for the biscuit crumb. Set aside.
  5. Melt the chocolate over a double boiler.
  6. Remove the ice creams from the moulds (tip: run some hot water over the outside to remove more easily).
  7. Dip each popsicle in chocolate and sprinkle with the biscuit crumb.
  8. Place back in the freezer to set then serve.

Recipe Yield: 6
Prep Time: 15 minutes
Cook Time: 40 minutes

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