We know you want to give these Cherry Liquorice Cacao DIPPY POPSICLES a LICK...and now you can.
Made from a base of creamed cashew and coconut, rich cacao, gooey maple & crumbled Cherry Liquorice Cacao Better Being Blend.
Alone they're incredibly moreish, but we went one step further and blanketed them in dark chocolate because why not?
YOU WILL NEED: Ice-cream popsicle moulds
180g Raw Cashews, soaked for 4 hours, rinsed and drained
20g Cacao Powder
2 tbsp Syrup (honey, maple, coconut nectar, agave)
2 tbsp Coconut Oil
100ml Coconut Cream
100g Dark Chocolate, melted and transferred into a tall glass
Combine Cherry Liquorice Cacao Blend, cashews, cacao, syrup, oil and cream into a high speed blender
Blend on low setting until ingredients begin to breakdown, slowly increase speed and blend on highest setting for 30 seconds.
Mixture should be thick and creamy (not to runny)
Set in freezer for 2-4 hours
Melt chocolate over a double boiler, transfer into a tall glass.
Remove popsicles from mould and quickly dip your frozen ice pops into the chocolate, allow for excess chocolate to drip
Chocolate should begin to set instantly, but allow to set completely on a line tray while you repeat the dipping process
Serve immediately or store in freezer in an airtight container