These ice creams are comfort food on a stick - the cold, creamy, salty-caramel & peanut butter kind! 

Our friends at Loving Earth have delivered the ultimate in healthy, wholefood desserts (or snacks!) with this divine recipe from the talented duo at Panaceas Pantry. 

MAKES 4

Ingredients

SALTED CARAMEL & PEANUT BUTTER POPS

• ¾ cup Medjool dates
• ½ cup Cashews, soaked for 4 hours
• 2 Tbsp natural peanut butter
• 2 Tbsp Coconut Nectar
• 1 ½ Tbsp Coconut Oil
• 1 ripe banana
• 2 Tbsp coconut milk
• ½ tsp Himalayan rock salt

CHOCOLATE COATING

• 60g Dark Chocolate
• 1 Tbsp Coconut Oil

CRUNCH DIP

• ¼ cup Caramelised Buckinis Clusters
• 1 Tbsp pistachio nuts, crushed
• 1 tsp edible rose petals, chopped roughly

Method

1. Drain cashews and rinse well. Place all the ingredients for the Salted Caramel & Peanut Butter Pops 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), scraping down the sides of the blender half way through, if needed.
2. Pour the mix into 4 round silicone 'mini cheesecake' moulds. Set in the freezer for 4 hours. Once firm, remove pops from the moulds and insert a popsicle stick into each. Set back in the freezer while you melt the chocolate.
3. Next prepare the Chocolate Crunch Coating. Grate the dark chocolate and place in a heat-proof bowl with the coconut oil. 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.
4. In the meantime, mix the crunch topping together until uniform
5. 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.
6. Repeat with the remaining pops. Store the pops in an air tight container in the freezer for up to 3 weeks, they're perfect straight from the freezer with no defrosting time needed.

Original recipe: Loving Earth via the talented Panaceas Pantry

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