GF, DF, VGN, P, R, RSF (Contains nuts)
- 1/2 cup pistachio nuts (raw)
- 1/2 cup cashews (raw)
- 1/2 cup shredded organic coconut
- 1 frozen banana
- 1 can of organic coconut cream (placed in the freezer for 3–4 hours)
- 1 bunch of mint leaves
- 2 teaspoons of matcha powder
- 2 teaspoons of vanilla extract
- 1/4 cup organic maple syrup
- 1–2 drops of peppermint oil (DoTerra)
- 3 tablespoons of melted extra virgin coconut oil
- 1 large block (approx 80g) Loving Earth Dark Chocolate
- 1/2 cup of pistachio nuts (raw and finely chopped)
- In a dry blender mill pistachio nuts, cashews and coconut to a fine ground.
- If you are using a Thermomix: Add to the dry mixture ALL remaining ingredients, EXCEPT coconut oil. If you are using a wet blender: Ensure you commence with wet ingredients to enable the blades to move. In this case, pour coconut oil in to the blender first.
- If you are using a Thermomix: Commence blending on a low speed while gradually adding the coconut oil.
- Increase blender speed until a smooth creamy consistency is achieved. Please note the mixture won’t be super-smooth but try to reach a smooth consistency without creating heat.
- Transfer a portion of the wet mixture into a small milk jug, this will enable you to pout the mixture in to the mould easily.
- Prepare popsicle moulds on to stand.
- Transfer wet mixture into moulds allowing for approx 4 mm space at the top of the mould (for expansion of mixture as it freezes).
- Insert paddle stick in each mould.
- If your moulds have a stand ensure you have placed on a level surface in the freezer.
- Freeze for 2-3 hours or overnight until set.
- When popsicles have set you can begin preparing the chocolate topping.
- Finely chop pistachios until desired consistency is achieved. I like mine to be slightly chunky.
- Place a small stainless steel mixing bowl over a pot of boiling water on a stovetop.
- Breaking the Loving Earth block of chocolate in to squares, begin slowly melting the chocolate ensuring you continue to mix the chocolate so that it does not burn. When chocolate has melted remove bowl from the heat and transfer melted chocolate into a small milk jug.
- Remove the popsicles one-by-one from the moulds by placing under warm water for 2 seconds, the mould should remove easily.
- Gradually pour chocolate mixture over the popsicle working quickly to sprinkle with pistachios before the chocolate starts to harden from the cold. Place popsicle gently into the stand.
- Repeat this step for each popsicle.
- Transfer moulds in stand to the freezer and freeze for 10 mins before ready to eat.
- If you wish to store, remove the bottom of the popsicle mould from each popsicle and using a sheet of baking paper in a container, place for storage.
- To ensure you don’t experience freezer burn, place an extra sheet of baking paper over the top of the popsicles and secure the lid.
The popsicles are quite filling especially as they are dense with nutty-goodness, a great idea is to use a set of icetrays as the mould. By doing so you can have bite sized pops and instead of a paddle-pop stick, cut a paper straw to size as this will act as the base. Place on a lined baking tray in the freezer to set.