Vegan Chocolate Covered Beet Ice Cream Pops. A refreshingly sweet and creamy plant-based beet popsicle covered in decadent dark chocolate. These beauties are the perfect dessert to enjoy before the summer ends. The recipe is plant-based, gluten-free, and refined sugar-free.
Chocolate Beet Ice Cream? Sounds odd but in actuality it’s pretty freaking delicious. The beet itself has a very unique flavor. You either love them or hate them but this amazing ice cream recipe is going to turn you into beet fanatics 🙂
The beet blends beautifully with a touch of sweetness, dairy-free milk and cashews for creaminess. Best of all, it is covered in rich dark chocolate. Absolutely mouthwatering.
As always, this recipe is plant-based, gluten-free and refined sugar-free. It is healthier but also tastes better than anything you’ll find at the store.
Here are some more beet recipes you need to try:
Blueberry Beet Smoothie
Wholesome Beetroot Soup
Beet Donut Holes
Beet Ravioli with Cashew Cheese
Beethummus
How to prepare vegan beet ice cream pops:
To prepare the ice cream base soak cashews overnight or for 4 hours minimum.
Rinse cashews and place in a food processor or high speed blender. 2. Add plant-based milk, agave syrup and red beets. Process until completely smooth for about 5-10 minutes.
Pour beet cashew base into your ice cream molds and freeze for about 4-6 hours.
To prepare the chocolate coating melt chocolate with coconut oil and maple syrup (optional) over low heat. Transfer into a glass and set aside.
Once the beet pops are frozen solid, take out of the freezer and coat them in melted chocolate. Let sit on a baking sheet until chocolate has fully hardened.
Serve immediately or store in freezer for up to two months. ENJOY.
As always, if you happen to make beautiful vegan beet ice cream pops please let me know! I’d love to see how they turn out and don’t forget to tag @delight.fuel or simply comment below.
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Mini Beet Ice Cream Pops
Ingredients
Beet Ice Cream Base
- 1 cup soaked cashews, organic
- 1 1/3 cup cashew milk, sub with any plant-based milk
- 1 1/2 medium sized beets, cooked
- 3 tbsp agave syrup, sub with pure maple syrup (amber color)
Chocolate Coating
- 2 cups stevia sweetened chocolate chips, sub with 100% baking chocolate
- 2-3 tbsp coconut oil
- 2 tbsp of maple syrup (optional, if using 100% chocolate)
Instructions
1. To prepare the ice cream base soak cashews overnight or for 4 hours minimum. Rinse cashews and place in a food processor or high speed blender.
2. Add plant-based milk, agave syrup and red beets. Process until completely smooth for about 5-10 minutes.
3. Pour beet cashew base into your ice cream molds and freeze for about 4-6 hours.
4. To prepare the chocolate coating melt chocolate with coconut oil and maple syrup (optional) over low heat. Transfer into a glass and set aside.
5. Once the beet pops are frozen solid, take out of the freezer and coat them in melted chocolate. Let sit on a baking sheet until chocolate has fully hardened.
6. Serve immediately or store in freezer for up to two months.* ENJOY.
Notes
*Take out of the freezer 20 minutes before serving.
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