3/4cup (85g)cashews, , soaked in warm water for at least two hours (ideally four and can be up to 1/2 day)
2tablespoonscashew butter or peanut butter
1ripe banana, (anywhere from 113g-120g)
1cupalmond milk, ,240g
2tablespoonscoconut oil, ,32g
pinchsea salt
Chocolate Dip & Toppings:
1cupchocolate chips of your choice
2tablespoonscoconut oil
1/4cuptoasted almonds and coconut, chopped
Instructions
Drain soaked cashews. Place all ingredients except chocolate dip/toppings in a blender. Blend until smooth and creamy.
Pour into popsicle molds and freeze- it normally takes at least 3 hours to freeze.
Optional Chocolate Coating:
Place chocolate chips and coconut oil in a microwave save or heatproof bowl.
Double Boiler Method: Fill a small saucepot filled 1/2 way with water. Bring water to a simmer and place bowl over saucepot. Stir frequently and continue to heat until chocolate is fully melted.
Microwave Method: Microwave the bowl in 30 second increments. After each 30 seconds, stir and check. Repeat until chocolate is fully melted. If you do longer than 30 seconds, there's a chance the chocolate will burn.
Dip popsicles (after frozen) into chocolate or using a small spatula or fork, drizzle melted chocolate on top of popsicles. Optional: Sprinkle on almonds and coconut (do this quickly so it sticks to the melted chocolate- it won't work once it's hardened). Place on parchment paper. Place back in freeze for about 10 minutes to freeze.