Chocolate Almond Sea Salt Ice Cream Pops
| 6 |
485 |
298 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 8 h |
5 min |
6
|
Creamy cacao nib ice cream blanketed in dark chocolate, sprinkled with almond chunks and finished with a touch of sea salt!
Ingredients
|
5 medium
|
Frozen banana
|
|
2 tbsp
|
Cacao powder, raw
(or cocoa powder)
|
|
1/4 cup
|
Cacao nibs, raw
(or chocolate chips)
|
|
1/2 cup
|
Dark chocolate chips, vegan
(sugar free)
|
|
1/4 cup whole
|
Almonds, raw
(garnish: chopped)
|
|
1 tsp
|
Sea Salt
(flaked)
|
Instructions
- In a high speed blender, combine the frozen bananas and cacao powder. Blend until smooth and creamy.
- Add the cacao nibs and blend briefly or stir to distribute them throughout.
- Spoon into popsicle molds. Freeze overnight.
- The following day, carefully remove the pops from the molds.
- Melt the chocolate chips in a double boiler (heat safe bowl over a pot of simmering water). Allow the melted chocolate cool for 5-10 minutes.
- Dip/cover/drizzle the pops with the melted chocolate.
- Sprinkle with chopped almonds and a pinch of sea salt.
- Freeze to set. Enjoy!
Notes:
Quick Tips:
If you don’t have a popsicle mold, paper cups work too by freezing for about 30-60 minutes and then insert the sticks.
Nutrition Facts
Per Portion
Calories
298
Calories from fat
145
Calories from saturated fat
68
Total Fat
16.1 g
Saturated Fat
7.5 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.9 g
Monounsaturated Fat
2.1 g
Cholesterol
0
Sodium
402 mg
Potassium
504 mg
Total Carbohydrate
37 g
Dietary Fiber
8.3 g
Sugars
18.5 g
Protein
5.3 g
Dietary servings
Per Portion
| Fruit |
0.8 |
| Meat Alternative |
0.2 |
Energy sources
Meal Type(s)
