Vegan Coffee Almond Ice Cream Bars
Recipe Description: makes 8 large popsicles
Ingredients
- 2 cups coconut cream, canned
- 1 cup cashews, soaked for over 4 hours
- 1 tablespoon espresso powder
- 1/2 cup coconut sugar or granulated monkfruit
- 2 tsp vanilla extract
- 1 bag chocolate chips (I use sugar free @Lilys)
- 2 tablespoons coconut oil
- 1/4 cup chopped roasted almonds
- sea salt
Instructions
- DirectionsAdd coconut cream, soaked cashews, espresso powder, coconut or monkfruit sugar, and vanilla to the blender. Blend on high until smooth.
- Pour mixture into silicone popsicle molds and insert popsicle sticks. Freeze for over 5 hours or overnight. Run the silicone molds under warm water and pop out the ice cream pops.
- Next, add chocolate chips and coconut oil to a low sided bowl and into the microwave for 30 seconds. Once melted, add the chopped almonds and stir. Dip ice cream bars into melted chocolate and onto a parchment paper lined plate and back in the freezer for 5 mins.
- Sprinkle with sea salt and enjoy!
Leave a Reply