Peanut butter nicecream pops with gooey caramel by @chocdaisy 🍦 What you’ll need:⠀ For the nicecream:⠀ ¾ cup raw cashews soaked over night, then rinsed⠀ ½ can (135mil) coconut cream⠀ ¼ cup coconut water with 2 tbsp g.f cornflour dissolved in it. (Or 1 tbsp arrowroot)⠀ 1 can coconut milk (270mil) I use ayam, chilled ⠀ 2 tbsp natural peanut butter ⠀ ¼ tsp Himalayan pink salt⠀ 1 tsp vanilla powder⠀ ¼ rice malt⠀ 2 dsp xylitol or extra rice malt⠀ ⠀ How to make:⠀ Combine the coconut water & cornflour until smooth, set aside.⠀ Gently warm the 135mil coconut cream with salt, vanilla powder, rice malt and xylitol. Once it is nice and warm stir through the coconut water cornflour mixture and whisk to combine, cook until thick then set aside to cool.⠀ In a high powered blender add the soaked cashews, peanut butter, tin of coconut cream, and custard mix. Blend until smooth, taste to see if its sweet enough, you can always add a little more at this stage. ⠀ Place your silicon popsicle mould on an oven slide and add 1 tsp of the caramel to each of your moulds.⠀ Cover with the ice cream mix, add your sticks and pop in the freezer for about 4 hours.⠀ Line a tray with grease proof paper, pop out one popsicle at a time and dip in melted chocolate and onto the lined tray. Once they are all dipped in chocolate place them in the freezer to set. ⠀ Pop the blended mix into the fridge or freezer (if your in a rush)! to cool.⠀ ⠀ Ingredients for PB caramel⠀ ¼ cup crunchy natural peanut butter⠀ 3 tbsp rice malt syrup⠀ Pinch of vanilla bean powder⠀ To coat the ice creams melt 80 grams of toe favorite vegan chocolate, I like really dark chocolate with the richness of these popsicles. Enjoy! #nicecream
