Double Chocolate Coconut Vegan Ice Cream Sticks
Double Chocolate Coconut Vegan Ice Cream Sticks
Preparation time: 15 min
Freezing time: 1 hr 15 min
Serving size: 4 small or 2 large vegan ice cream sticks
Ingredients:
Filling
200 ml creamed coconut
2 tablespoons cashew nut butter or you can substitute with peanut butter if you cannot get hold of cashew nut butter
2-3 teaspoons maple syrup
⅛ teaspoon vanilla powder
2 tablespoons cacao (fair trade if possible)
Coating
6 tablespoons cacao
2 tablespoons maple syrup
9 tablespoons coconut oil
2 pinches vanilla
2 pinches sea salt
Preparation:
- Blend all of the ingredients of the filling together on a medium setting for about 45 seconds.
- Put the filling into silicon ice-lolly moulds and put them into a freezer for an hour or so.
- Remove from the freezer and take the ice cream sticks out.
- Whilst the fillings are in the freezer, melt all the ingredients for the coating together in a bowl (if it is a hot day and the coconut oil is liquidy) or a pan (if it is a cold day and the oil is solid) and warm on a medium to high heat for a minute or two, stirring occasionally.
- Pour the coating on top of the ice cream sticks.
- Cover the coated sticks now with some baking paper, put them into a glass container. Then freeze them again for about 15 minutes or so.
- Take them out, leave them for a minute or so to thaw
and then serve.
Where does your protein come from?
It comes from either the cashew nut butter or the peanut butter (depending on whichever one you have chosen).
To get more inspiration for healthy plant-based recipes please see our new nutrition and recipe book “Life” which is due to come out in 2022.
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