Click here to printSalted Caramel & Peanut Butter Freezer Pops
Ice cream is comfort food, and salted caramel and peanut butter ice cream may just be the pinnacle of comfort. This recipe delivers the complete package- comforting, decadent ice cream, no fuss simplicity and ingredients that are as wholesome as they come.
Makes 4
ingredients
Salted Caramel & Peanut Butter Pops
- ¾ cup Medjool dates
- ½ cup Cashews, soaked for 4 hours
- 2 Tbsp natural peanut butter
- 2 Tbsp Coconut Nectar
- 1 ½ Tbsp Coconut Oil
- 1 ripe banana
- 2 Tbsp coconut milk
- ½ tsp Himalayan rock salt
Chocolate Coating
- 60g Dark Chocolate
- 1 Tbsp Coconut Oil
Crunch Dip
- ¼ cup Caramelised Buckinis Clusters
- 1 Tbsp pistachio nuts, crushed
- 1 tsp edible rose petals, chopped roughly
method
- Step 1 :Drain cashews and rinse well. Place all the ingredients for the Salted Caramel & Peanut Butter Pops in a high-speed blender. Start to blend on slow until combined and increase the speed to high, blending until very smooth (around 2 minutes), scrapping down the sides of the blender half way through, if needed.
- Step 2 :Pour the mix into 4 round silicone 'mini cheesecake' moulds. Set in the freezer for 4 hours. Once firm, remove pops from the moulds and insert a popsicle stick into each. Set back in the freezer while you melt the chocolate.
- Step 3 :Next prepare the Chocolate Crunch Coating. Grate the dark chocolate and place in a heat-proof bowl with the coconut oil. Place bowl over a pot of steaming water, and allow to melt. *To keep the chocolate raw, use a thermometer and keep the temperature below 45 degrees Celsius. Once liquid, remove from heat and allow to cool for 5 minutes.
- Step 4 :In the meantime, mix the crunch topping together until uniform
- Step 5 :Once chocolate has cooled slightly, use a rubber spatula to coat the pops in the melted chocolate. Once covered, sprinkle the pops with the crunch topping, and set onto baking paper.
- Step 6 :Repeat with the remaining pops. Store the pops in an air tight container in the freezer for up to 3 weeks, they're perfect straight from the freezer with no defrosting time needed.
Article printed from Loving Earth: https://lovingearth.net/