Cherry Liquorice Cacao Dippy Popsicles

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?

Makes 6

YOU WILL NEED: Ice-cream popsicle moulds

INGREDIENTS

Popsicles:

70g Cherry Liquorice Cacao Better Being Blend

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

Coating:

100g Dark Chocolate, melted and transferred into a tall glass

METHOD

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