Chocolate Caramel Ice Cream Pops

Prep: 90 mins | Cook: 0 mins | Total: 90 mins | Quantity: 6 pops

Ingredients

Instructions

1. Start by soaking the cashews.  Put them in a heatproof bowl or dish and cover with boiling water.  This can be done overnight or a minimum of an hour before you intend to make the ice-cream
2. Drain the cashews and put into a blender along with the thick white part of the coconut milk (discard the water or save for another use - see note), the maple syrup and almond milk
3. Blend until very smooth - adding a dash more milk if it's too thick to pour
4. Carefully pour into the moulds and put in the freezer until set - minimum of 24 hours
5. When you're ready to finish the ice pops remove the stones from the dates and blitz in a blender or food processor with the 1 tablespoon of coconut oil until very well chopped.  You'll probably need to scrape down the sides of the food processor a few times
6. If it's too thick to spread easily blitz in just a dash or two of water
7. Run the moulds under hot water for a few seconds until the ice pops easily pull out
8. Spread the date mixture around all sides of the ice pops, lay on a tray and put back in the freezer while you melt the chocolate
9. Break the chocolate into chunks and melt in the microwave or over a bain-marie (a dish set over a pan of barely simmering water)
10. Take the ice pops back out of the freezer and spoon or brush the melted chocolate all over the caramel layer, completely covering.  It will start to harden as you're coating
11. Once all covered pop back in the freezer for just a few minutes until set
12. Sit back, shades on and enjoy (even if it's indoors!!)

Notes

• You only need the white creamy part of the coconut milk for this recipe.  If you don't want to waste the water and are wondering what to do with it, it makes a great addition to juices, smoothies and soups!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/chocolate-caramel-ice-cream-pops/