Vegan Banana & Cashew Ice Cream Pops
Ingredients
For Molds
- 1/2 to 3/4 cup water
- 2 cups raw cashews soaked for a minimum of 4 hours drain and rinse
- 1 1/2 large bananas or 2 to 3 small ones
- 3 tablespoons coconut nectar or raw honey
- 1 tablespoons vanilla extract
- Pinch of salt
To Decorate
- 7 ounces (200g) 60% cacao or higher dark chocolate
- 2 tablespoons coconut oil plus more for oiling molds
- OR
- Milk OR White Chocolate
- Shredded raw coconut optional
- Chopped raw almonds optional
Instructions
- Wipe down molds with coconut oil.
- Combine the cashews, banana, nectar, vanilla, salt and 1/2 cup water in your blender jar.
- For Vitamix: Start on Speed 1, slowly increase to Speed 10/HIGH. Blend for 30 seconds. Slowly add remaining water, only if necessary. You want a batter consistency, not too thin.
- For Blendtec: Use Speed 9 for 20-25 seconds and stop. Add remaining water, only if necessary and PULSE to combine. You want a batter consistency, not too thin.
- Pour the cashew mixture into ice cream molds and freeze 2 hours.
To Decorate:
- Melt chocolate over a double boiler and add the coconut oil (for dark chocolate only). Stir and quickly dip your frozen ice pops into the chocolate followed by the coconut or chopped almonds. Serve immediately.
- All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes
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