Almond Butter + Jam Pops

BY Sarah Tanner

vegan   

Ready in 30 Min prep + at least 2 hours freezing time | Serves 2-4


These are so delicious and require very little work to get an impressive result.
The chocolate coating is optional, for younger children, or for those watching their sugar intake, it is completely amazing on it’s own.
Wonderful for a night in with the family, or as a special treat after sports on the weekend.

Ingredients

1 can Organic Coconut Cream

1 tsp Organic Corn Starch , or arrowroot

1 tsp vanilla

½ cup Organic Maple Syrup

½ cup Almond Butter in Conversion to Organic , or peanut butter

¼ cup frozen raspberries

A pinch of salt

1 cup melted dark chocolate Almond Butter + Jam Pops

Organic RAW Cacao Nibs , to garnish - optional

Method

Gently heat the coconut cream in a pot, slowly add the arrowroot and whisk constantly until it thickens slightly.

Add the vanilla, maple syrup, almond butter, raspberries and salt and continue whisking until all the ingredients are combined.

Remove from the heat and let cool.

Pour into ice-block molds and place in the freezer to set.

Melt the chocolate and very quickly dip each pop into the chocolate, to then place back on a tray. Don’t hold it in the warm chocolate for too long as it will melt the pop!

Sprinkle on the nibs or chopped nuts and place back in the freezer to set.

Enjoy straight from the freezer for an extra special treat.