Go Back

Vegan Coffee Almond Ice Cream Bars

Recipe Description:
makes 8 large popsicles
Print Recipe Pin Recipe
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:15 minutes
Cuisine: sweets
Keyword: refined sugar free, vegan

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

  • Directions
    Add 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!