Snickers Ice Cream Pops

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Snickers Ice Cream Pops


Ingredients

  • For the caramel half
  • ¾ cup cashews, soaked for 4 hours
  • 1 ¼ cup soft dates (we use Medjool)
  • 2 Tbsp coconut oil
  • ¼ cup peanut butter
  • ¼ cup rice malt syrup
  • 2 Tbsp coconut cream
  • ½ tsp good-quality salt
  • For the Nougat half
  • 1 cup cashews (soaked 4 hours)
  • 1/2 cup coconut cream
  • ¼ cup coconut oil, melted
  • 2 Tbps rice malt syrup
  • 1 tsp tsp vanilla bean powder
  • 1/2 cup almond meal
  • For the coating
  • 50 grams vegan dark chocolate
  • 1 tsp coconut oil
  • Crushed peanuts

Instructions

  1. CARAMEL
  2. Drain cashews and rinse well. Add to a high-speed blender along with the remaining ingredients. Blend on high until very smooth, scrapping down sides of the blender if needed.
  3. Pour mix into a silicone loaf tin, then set into the freezer for an hour
  4. NOUGAT
  5. Drain cashews and rinse well. Add to a high-speed blender along with the remaining ingredients. Blend on high until very smooth, scrapping down sides of the blender if needed.
  6. Pour mixture on top of the frozen caramel mix. Use a spoon to smooth down the top, ensuring even consistency. Freeze overnight, or for at least 4 hours
  7. MAKE THE POPS
  8. Remove the hard frozen snickers loaf/slab from the freezer, and the mould, placing on a clean chopping board. Allow to defrost for 5 minutes before cutting.
  9. Using a hot and sharp knife, cut your loaf/slab into rectangles that will become the ice-creams (Cut as you would any loaf, across ways). Each slice should be about 2 cm thick. Insert a popsicle stick into each slice, and place on a baking-paper lined tray and into the freezer (until form again).
  10. Melt your chocolate and coconut oil in a heat-proof bowl over low heat. Once liquid, remove from heat and allow to cool and thicken for a few minutes.
  11. Remove snickers pops from the freezer. Dip the end of each snickers pop into the melted chocolate, and then into your crushed peanuts. Place back on the lined tray to set.
  12. Repeat with the remaining pops.
  13. Store pops in a air-tight container in the fridge for up to 2 weeks. Allow 5 minutes to defrost before devouring!

 

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