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
60g LOVING EARTH 84% Dark Chocolate
1 Tbsp Coconut Oil
¼ cup LOVING EARTH Caramelised Buckinis Clusters
1 Tbsp pistachio nuts, crushed
1 tsp edible rose petals, chopped roughly
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.
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.
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.
In the meantime, mix the crunch topping together until uniform
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.
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.