Raw Salted Caramel Freezer Pops

By Chef: Jade and Kath
Posted:  September 10, 2015

 Difficulty/Moderate

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What’s not to love about salted caramel peanut butter ice cream, a dark chocolate shell and crunchy bits of nuts, buckwheat, and crushed rose petal?! These frozen delicacies look incredibly decadent but are actually made with good-for-you ingredients, are pretty easy to make, and don’t require any fancy equipment aside from a blender and a freezer. Refined sugar and dairy-free goodness. Enjoy!

Ingredients

Salted caramel and peanut butter pops
  • ¾ cup Medjool dates
  • ½ cup raw cashews, soaked for 4 hours
  • 2 Tbsp natural peanut butter (use jungle peanut or choose almond for a 100% raw version)
  • 2 Tbsp rice malt — or liquid sweetener of choice
  • 1 ½ Tbsp coconut oil
  • 1 ripe banana
  • 2 Tbsp coconut milk
  • ½ tsp Himalayan rock salt
Chocolate coating
  • 60 grams raw 85% dark chocolate
  • 1 Tbsp coconut oil
Crunch dip
  • ¼ cup bukini clusters (we used loving earths caramelised clusters)
  • 1 Tbsp pistachio nuts, crushed
  • 1 tsp edible rose petals, chopped roughly

Instructions

For the pops
  1. Drain cashews and rinse well
  2. Place all ingredients in a high-speed blender. Start to blend on slow until combined and increase the speed to high, blending until very smooth (around 2 minutes), scrapping down the sides of the blender half way through, if needed.
  3. Pour the mix into 4 round silicone ‘mini cheesecake’ moulds. Set in the freezer for 4 hours.
  4. Once firm, remove pops from the moulds and insert a popsicle stick into each. Set back in the freezer while you melt the chocolate.
Chocolate crunch coating
  1. Grate the dark chocolate and place in a heat-proof bowl with the coconut oil
  2. Place bowl over a pot of steaming water, and allow to melt. *To keep the chocolate raw, use a thermometer and keep the temperature below 45 degrees Celsius. Once liquid, remove from heat and allow to cool for 5 minutes.
  3. In the meantime, mix the crunch topping together until uniform.
  4. Once chocolate has cooled slightly, use a rubber spatula to coat the pops in the melted chocolate. Once covered, sprinkle the pops with the crunch topping, and set onto baking paper. Repeat with the remaining pops

Notes

Store your pops in an airtight container in the fridge, and eat at your delight (they do not require any defrosting time)