Nutty Vanilla Popsicles Recipe
By Lena's Vegan Living
🔪Prep Time: 20 mins
👩🍳Cook Time: 40 mins
1 cup of raw cashew nuts soaked for 6 ours and rinsed
1 cup coconut cream
1/3 cup maple syrup you may add more if you like
1 tsp pure vanilla extract
¼ cup of grind mix nuts of your choice raw or roasted
6 Medjool dates pitted and soaked for 15min
1 tbsp tahini
1 tbsp plant-based milk of your choice I use Oat milk
Pinch of Himalayan pink salt
Few drops of caramel extract or pumpkin spice
Blend all in a food processor.
100 gr dark chocolate I use Lindor
¼ cup maple syrup
2 tbsp coconut cream
Melt the chocolate in a double boiler above steam.
Add milk and maple syrup and whisk well until smooth.
1Arrange your silicone molds on a tray and pierce them with wooden sticks. If you are using them for the first time, you may have to cut the holes with small pointy knife.
2By using spoon or piping bag fill third of each mold with vanilla mixture.
3Apply caramel with spoon by creating a thick line in the middle and cover with vanilla mixture.
4Place into a freezer over night.
5Next day, place pastry cooling rack on top of parchment paper.
6Carefully remove each popsicle from the mold and dip the tip in the chocolate.
7Place gently on the cooling rack.
8By using squeeze bottle or piping bag, apply more chocolate on each popsicle.
9Sprinkle with nuts and place it back into a freezer for at least 30 minutes to an hour.
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