Creamy Cashew Pops with Chocolate Shell

Servings: Makes: 6 pops | Snack/Dessert




In a blender, combine the cashew cream, dates, vanilla, and coconut butter and blend until smooth. Pour the mixture into pop molds, insert sticks, and place in the freezer for at least 3 to 4 hours, until hardened. Once the pops are hardened, prepare the chocolate shell and nut topping.


Using a double boiler (or metal bowl held over a pan of simmering water), melt the dark chocolate, stirring constantly to avoid scorching. Once melted, remove it from the heat, add the coconut oil, and stir until the oil is melted and well combined.


Line a baking sheet with parchment paper. Take your pops out of the freezer, run the molds under hot water, and pull out the pops. Lay the pops on the parchment paper and bring over the bowl of chocolate and toasted nuts.


Working one at a time, roll the pops in the chocolate, to thickly coat. The chocolate mixture will harden when it touches the cold pop. Dip it in the chocolate a few times to completely cover the pop. Last, dip the end of the pop into the chocolate once more, then quickly roll it in the nuts. Lay it on the parchment paper. Repeat for the rest of the pops. Place the baking sheet in the freezer to allow the chocolate to set for 5 to 10 minutes before serving. Store the pops in a freezer-safe lidded glass container with a sheet of parchment between each layer.



1. 2 cups raw whole nuts or shredded or flaked unsweetened coconut

2. Preheat the oven to 150°C (Gas Mark 2, 300°F). Spread the nuts evenly on a baking sheet in a single layer. Bake for 15 minutes, giving the pan a quick shake or two at the halfway point. The nuts are done when they have achieved a toasty brown color and fragrant smell. Be extra watchful during the last few minutes of cooking, as nuts can quickly begin to burn.



1. Place the cashews in a bowl and add enough cold filtered water to cover them completely. Cover the bowl and place in the refrigerator overnight to soak.

2. Drain the cashews and rinse them well. Place them in a blender with 1 cup cold filtered water and the salt and blend on high speed for several minutes, until very smooth.

3. If you’re not using a high-speed blender (which creates an ultra-smooth cream), strain the cashew cream through a fine-mesh sieve or cheesecloth. You want a creamy consistency with no solids remaining.

4. Stored in a lidded glass jar, the cream will keep
for up to 1 week in the refrigerator.


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