Ingredients: 

Ice Cream Filling:
½ cup Cashews (soaked overnight)
½ cup Coconut Cream
1 teaspoon Vanilla Bean Powder
⅛ cup Maple Syrup

Salted Caramel:
6 pitted Medjool Dates
¼ cup Coconut Cream
pinch of Himalayan Salt
½ tsp Vanilla Bean Powder

Chocolate Shell:
¼ cup melted Coconut Oil
⅓ cup Cacao Powder
⅛ cup Maple Syrup

Toppings:
Crushed raw Almonds
Shredded Coconut
Buckwheat Groats

Method: 
  1. Place all the ice cream ingredients into the blender and mix until you have a smooth mixture.
  2. Pour the ice cream mixture into the molds until they are ¾ full (make sure not to fill them up completely so you have some space left for the caramel).
  3. Add the wooden sticks and place the filled molds into the freezer for about 1 hour (the ice cream should be quite firm already).
  4. In the meantime prepare the salted caramel filling by placing all ingredients into the blender and mixing them until you get a creamy texture (this will take some patience and you will have to use you blender stick to mash up the dates).
  5. Once you got the desired texture spread the caramel evenly into the remaining ¼ of the molds.
  6. Place the molds back into the freezer for 1-2 hours until the caramel has hardened up.
  7. Combine all the raw chocolate ingredients in a bowl and mix until you get a smooth chocolate mixture.
  8. Dip each popsicle into the chocolate, top with crushed almonds if desired and place them on a baking sheet in the freezer to dry. Make sure to let them defrost for about 3-5 minutes at room temperature before eating!

PREP TIME 30 mins
COOK TIME 2 hours
TOTAL TIME 2 hours 30 mins 
SERVES 8

Tried and Tested: