Chocolate-coated popsicles

Chocolate-coated popsicles

By
From
Kenko Kitchen
Makes
4-6
Prep
30 mins
Photographer
Elisa Watson

Chocolate-coated ice creams just scream summer, fun and enjoyment. These are my take on the milk bar favourite, but you won’t be on a sugar high after eating, and you won’t be in a heap of regret. These are all good for you!

Ingredients

Quantity Ingredient
popsicle sticks

Ice cream

Quantity Ingredient
400ml coconut cream, refrigerated
125ml maple syrup
155g cashews, soaked in water overnight
1/4 teaspoon salt
1/2 vanilla bean, seeds scraped

Chocolate coating

Quantity Ingredient
80ml coconut oil
30g cacao powder
2 tablespoons stevia
1/4 teaspoon sea salt
slivered almonds, to garnish

Method

  1. Begin by placing all the ice cream ingredients in a blender and blitz until smooth and creamy. Remove and pour into an ice cream maker, letting it churn for 14 minutes until a beautiful ice cream has formed.
  2. Scoop the ice cream into popsicle moulds, press in the popsicle sticks and place in the freezer for 30 minutes or until frozen.
  3. Mix all the chocolate coating ingredients in a bowl.
  4. Remove the set popsicles from the moulds. Working quickly, dip each ice cream in the chocolate coating – the chocolate will begin to set very quickly on the ice creams as soon as the coconut oil hits the cold ice cream. Sprinkle the almonds on the chocolate before it has set and dunk the popsicle in the chocolate again to coat the almonds.
  5. Return to the freezer until they are ready to eat!
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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