Vegan chocolate ice creams
Servings
6
Prep Time
20 mins + Freezing
Ingredients
1 pack Violife Creamy Original
7 medjool dates , pitted
65g cup cocoa powder, unsweetened
1 tsp vanilla extract
1 tbsp coconut oil
175ml cup lukewarm water
40g cup raw unsalted cashews
1 pinch salt (omit if cashews are already salted)
1 tbsp vegan chocolate chips, optional
For chocolate coating (optional)
A handful of dark chocolate chips
½ tsp coconut oil
rose petals to decorate
Instructions
1. In a food processor, combine all dry ingredients, except for chocolate chips if using.
2. Whisk Violife Creamy Original in a bowl and add processed ingredients, mixing until creamy and smooth.
3. Add in the chocolate chips.
4. Grease the silicone mould with coconut oil and pour the chocolate fudge mixture.
5. Top with holders or insert popsicle sticks.
6. Freeze for at least 24 hours.
7. For the optional Chocolate Coating: Melt a handful of dark chocolate chips along with a tiny amount of coconut oil.
8. Line a baking sheet with parchment paper. Remove the popsicles from the freezer and drizzle with chocolate to serve.
9. Sprinkle with rose petals if you wish.