Recipe | Salted Caramel & Peanut Butter Pops by LOVINGEARTH

Ingredients: 

¾ cup Medjool dates

½ cup Cashews, soaked for 4 hours

2 Tbsp natural peanut butter

2 Tbsp LOVING EARTH Coconut Nectar

1 ½ Tbsp Coconut Oil

1 ripe banana

2 Tbsp coconut milk

½ tsp Himalayan rock salt

CHOCOLATE COATING

60g LOVING EARTH 84% Dark Chocolate

1 Tbsp Coconut Oil

CRUNCH DIP

¼ cup  LOVING EARTH Caramelised Buckinis Clusters

1 Tbsp pistachio nuts, crushed

1 tsp edible rose petals, chopped roughly

Method:

STEP 1

Drain cashews and rinse well. Place all the ingredients for the Salted Caramel & Peanut Butter Pops in a high-speed blender. Start to blend on slow until combined and increase the speed to high, blending until very smooth (around 2 minutes), scrapping down the sides of the blender half way through, if needed.

STEP 2

Pour the mix into 4 round silicone ‘mini cheesecake’ moulds. Set in the freezer for 4 hours. Once firm, remove pops from the moulds and insert a popsicle stick into each. Set back in the freezer while you melt the chocolate.

STEP 3

Next prepare the Chocolate Crunch Coating. Grate the dark chocolate and place in a heat-proof bowl with the coconut oil. Place bowl over a pot of steaming water, and allow to melt. *To keep the chocolate raw, use a thermometer and keep the temperature below 45 degrees Celsius. Once liquid, remove from heat and allow to cool for 5 minutes.

STEP 5

In the meantime, mix the crunch topping together until uniform

STEP 6

Once chocolate has cooled slightly, use a rubber spatula to coat the pops in the melted chocolate. Once covered, sprinkle the pops with the crunch topping, and set onto baking paper.

STEP 7

Repeat with the remaining pops. Store the pops in an air tight container in the freezer for up to 3 weeks, they’re perfect straight from the freezer with no defrosting time needed.

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