If you’re after something a little decadent, look no further than these Cacao & Hazelnut Vegan Ice Creams!
Ingredients
Cacao ice cream
- ¾ cup raw cashews (soaked overnight or for 30 minutes in boiling water and drained)
- ¾ cup coconut cream
- ¼ cup raw cacao powder
- ¼ cup maple syrup
- Pinch of sea salt
Chocolate, hazelnut topping
- 100g dark chocolate (melted)
- 1 Tbsp coconut oil
- ¼ cup hazelnuts (roasted and finely chopped)
Method
- Add the soaked cashews, coconut cream, cacao powder, maple syrup and salt to a blender; blend until smooth and creamy.
- Pour this mixture into popsicle moulds and insert the popsicle sticks. Pop in the freezer for at least four hours.
- To make the chocolate hazelnut topping, melt together the dark chocolate and coconut oil. Remove from the heat and stir through the hazelnuts.
- Once the ice creams have set, remove them from the moulds and place them on a plate or tray lined with baking paper; quickly coat each ice cream in the chocolate and hazelnut mixture.
- Pop back in the freezer for 15 minutes until the chocolate layer has set. We then drizzled over a little more chocolate and some crushed hazelnuts but this is totally optional.
Variations
- Swap out the hazelnuts for chopped roasted peanuts or almonds.
