Vegan Pistachio Ice Cream Bars
Makes 8 pops
2 cups canned coconut milk @natiiveforest
1 cup raw shelled pistachios, soaked for over 4 hours
1/2 cup coconut sugar
1/2 teaspoon spirulina powder
1 tsp vanilla extract
1 9oz bag dark chocolate chips (I use sugar free @Lilys)
2 tablespoons coconut oil
2 tablespoons chopped pistachios
Add coconut cream, soaked pistachios, coconut sugar, and vanilla to the blender. Blend on high until smooth.
Pour mixture into silicone popsicle molds and insert popsicle sticks. Freeze for over 5 hours or overnight. Run the silicone molds under warm water and pop out the ice cream pops.
Next, add chocolate chips and coconut oil to tall glass or 16oz mason jar and into the microwave for about 45 seconds until melted. Dip ice cream bars into melted chocolate to coat all sides and onto a parchment paper lined plate. Top with chopped pistachios and back in the freezer for 5 mins. Enjoy!