Vegan Coffee Almond Ice Cream Bars
makes 8 large popsicles
2 cups coconut cream, canned
1 cup cashews, soaked for over 4 hours
1 tablespoon espresso powder
1/2 cup coconut sugar or granulated monkfruit
2 tsp vanilla extract
1 bag chocolate chips (I use sugar free @Lilys)
2 tablespoons coconut oil
1/4 cup chopped roasted almonds
Add coconut cream, soaked cashews, espresso powder, coconut or monkfruit 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 a low sided bowl and into the microwave for 30 seconds. Once melted, add the chopped almonds and stir. Dip ice cream bars into melted chocolate and onto a parchment paper lined plate and back in the freezer for 5 mins.
Sprinkle with sea salt and enjoy!