The look of these heavenly vegan caramel and cashew mini ice cream pops brings back so many childhood memories. I remember so many summers spent at the lakes in Austria, munching down some cold Ice cream pops. It was a treat I never thought I could live without…until I had to give up sugar and dairy. It was all for the best though, because I never would have been inspired to recreate my favorite childhood treat using guilt free ingredients if not for that decision 🙂
My go to flavor was always vanilla coated in chocolate and silvered almonds and I couldn’t get enough of it. I used to love nibbling off all the chocolate at first (my favorite part) and save the melty vanilla center for last.
You can imagine, how excited I am to share this healthy version with you. These delicious vegan tahini caramel and cashew mini ice cream pops are the perfect treat for a warm summer day without having to feel guilty.
As always the recipe is completely dairy-free and refined sugar-free. So don’t feel bad if you have more than one. Plus they are so small, no reason to hold back. 😛
The combination of the coconut cream and cashews create this amazingly creamy filling, and the salted tahini caramel adds that heavenly sweet and salty flavor. And of course, anything tastes better with chocolate on top! Naturally, I coated these beauties with some refined sugar-free dark chocolate. The buckwheat groats give that extra crunch which is just too satisfying. Combining all of these ingredients into one little treat leaves you with a flavor that is just hard to beat.
What you need for mini ice cream pops
All you need is a high speed blender/food processor and ice cream molds. I got these Ice cream molds on Amazon. I am sure, you can find similar ones on Etsy
For the cashew vanilla base, make sure to process the cashews until completely smooth. You want to avoid a grainy texture.
For the chocolate shell topping you can use whatever your heart desires. Personally I love the taste of toasted buckwheat but you can get creative. Shredded coconut, silvered almonds, cacao nibs. All of that would taste fantastic as well.
If you try this recipe, please let me know how they turned out in a comment below. But honestly, just look at how pretty they are, how could it not be a winner? 🙂
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Vegan Caramel and Cashew Mini Ice Cream Pops
These delicious vegan and refined sugar-free caramel and cashew mini ice cream pops are the perfect treat for a warm summer day without having to feel guilty.
Ingredients
- 1 1/3 cups raw cashews (soaked)
- 1 can full-fat coconut cream
- 2-3 tbsp agave syrup (or 5-6 pitted medjool dates)
- 1/2 tbsp vanilla extract
- 1/3 cup tahini caramel
- 1 1/3 cup (7.5 oz) stevia sweetened/unsweetened chocolate
- 1 1/2 tbsp coconut oil
- Optional: 1 tbsp maple syrup
- Optional: 2 tbsp p toasted buckwheat
Instructions
- To prepare the ice cream base soak cashews overnight or for 4 hours minimum. Rinse cashews and place in a food processor.
- Add coconut cream, vanilla extract and agave syrup and process until completely smooth.
- Transfer 1 tbsp of tahini caramel into each ice cream mold. Fill up with the vanilla cashew base and freeze for a minimum of 4 hours.
- To prepare the chocolate coating melt chocolate with coconut oil and maple syrup (optional) over low heat.*
- To prepare the buckwheat toast buckwheat at 350 degrees Fahrenheit for about 5-10 minutes until slightly brown.
- Once the chocolate has melted, add in the toasted buckwheat and combine. Take ice cream pops out of the freezer and coat them with chocolate by using a spoon. Let sit on a baking sheet until chocolate has fully hardened.
- Serve immediately or store in freezer for up to two weeks.**
Notes
*Heat all ingredients together at the same time
**Take out of the freezer 20 minutes before serving.
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Hi. I was wondering why cashews were chosen over another nut for the ice cream base and if another nut could be used instead, such as almonds. Also, is there an overwhelmingly coconut flavor when using coconut cream? Thanks.
Hey there,
cashews have a very neutral flavor, that’s why I prefer it over other nuts but you can definitely use raw almonds. Make sure to soak them for at least 4 hours. The coconut cream definitely adds a bit of coconut flavor but you could use any other plant-based milk instead and add more cashews for a thicker consistency.
I hope this helps!
Thanks so much,
Julia