Ingredients
Ice Cream
- 1 cup Pistachios Roasted
- 3/4 cup Coconut Cream
- 1/4 cup Cashew Butter Raw
- 1/3 cup Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
Coating
- 1 1/2 cup 70% Cacao Organic Vegan Bitter-Sweet Dark Chocolate Chips with Organic Stevia Bulk - Pascha Chocolate Co.
- 1 Tbsp Coconut Oil
Instructions
- Blend ice cream ingredients together until creamy
- I added about 1/2 tbsp matcha powder for a more vibrant green. Totally optional. Scrape the sides and continue blending until all the way smooth
- Pour into 6 ice cream molds and freeze 4-5 hours
- Melt chocolate with coconut oil (you will have extra, but you want it deep enough to fully dip your bars)
- Dip each popsicle into the melted chocolate, then place on parchment paper
- Drizzle with more chocolate and crushed pistachios or flakey sea salt
- Freeze another 10min to assure coating is hard, then enjoy!
- Store remaining popsicles in an airtight container in the freezer
Notes
You can add up to 1/4 cup collagen, unflavored, or vanilla protein for a protein boost as well. Can sub the cashew butter for avocado or tofu - both will give that thick creaminess that the cashew butter provides