I am not a planner. And I really don’t like it when a recipe asks you to soak beans or nuts for 6+ hours. Like who has time for that?
I am super excited about these cashew cream pops. They are so yummy with no added sugar (other than chocolate outside) and oh, you will need to soak the cashews overnight... and I promise it’s worth it
•you will need a blender of some sort for this recipe. I used my Cuisinart food processor.
Cashew ice cream Ingredients:
•2 cup raw cashews soaked for 6-8
•1/2 almond butter (or nut butter of choice)
•1/2 yogurt - I used Lavva coconut yogurt
•1 Tbs vanilla
•1/4 vanilla almond milk I used Malk Organics
Inside fudge filling Ingredients:
•8 softened dates pitted (soften dates by putting them in water and microwave for about 20 seconds- pit them first or your hands will burn)
•pinch off salt
•1/4 cup vanilla almond milk
•1 tbs water from softened dates
Cashew Ice cream directions:
• place all ice cream ingredients in a blender. Blend. Blend. Blend. Until very smooth.
•For extra sweetness, you can add 2tbs of maple syrup. If it’s too thick feel free to add a bit of almond milk.
•Consistency should be like thick yogurt.
Fudgy filling directions:
(I used a hand blender for this)
•blend all fudge ingredients
•add more water from dates If too thick
•consistency should be like warm fudge
EASY ASSEMBLY:
Place “ice cream” in 1/3 of pop mold, then put some fudge filling, then cover with more ice cream. Place in the freezer and watch the magic happen.
I added frozen🍓 to half the cashew ice cream mixture to see what would happen. Was so good with a hint of strawberry taste. That’s why the pops on the lower right are a little pink.
I covered my pops with melted chocolate but feel free to get creative. I can’t wait to see your cashew cream pops!
I LOVE these pop molds! They are easy to clean with minimal parts!!! SCORE!
