Deliciously sweet with just the right amount of salty and ever so creamy, these ice lollies are ones that you’ll go back to again and again, I’m sure! The fact they’re guilt free is the perfect little bonus. Top them with crushed nuts, coconut, cacao nibs or anything you fancy – or just eat them straight up.
For the caramel pops
- 1 banana
- 4 dates, pitted
- 2/3 cup cashews, soaked 2 hours
- 4 tbsp tamari
- 1 x 400mL can coconut cream (13.5 oz)
For the chocolate
- 1 tbsp coconut oil, melted
- 1 tbsp maple syrup
- 1/2 tbsp cacao powder
In a blender process the ice lolly ingredients until smooth.
Pour into moulds and set in the freezer for 4 hours.
When you’re ready to eat, rinse the moulds under warm running water for a few moments to release.
Mix the chocolate ingredients together and drizzle over the pops.