Banana, Cashew, Creamy Pops, RAW Dessert

You are going to love me for this recipe!  The hubster loved it, even the college kid loved it more (that says a lot), and I loved it.  So good and so easy.  I have to thank my Blender Babes for this one. 

Banana and Cashew Cream Ice Pops

They were dipped in chocolate, and then in coconut and almonds.  You can use any topping you'd like. 

I used different molds.  The one above was a huge helping, even the hubster ate it in two sittings. 

So, here's the scoop!

Ingredients

2 cups raw cashews, soaked for a minimum of 4-hours, drained and rinsed

1 large or 2 small bananas (I used 1 1/2 large)

3 Tbs honey (I used raw coconut nectar)

1 Tbs vanilla paste

pinch salt

3/4 cup to 1-cup of water (careful not to use too much and become watery)

200 grams 70% or higher couverture chocolate (I used 60% and it was great)

2 Tbs coconut oil 

shredded raw coconut

chopped raw almonds

Directions

Combine cashews, banana, honey, vanilla, salt and 3/4 cups water in blender or food processor. Blend until smooth and free of any lumps. 

Slowly add the remaining water until you achieve desired consistency. (Be wary of too much water.)

Pour the cashew mixture into ice cream molds and freeze 2-hours. If you don't have molds, use paper cups and fill 1/4 of the way, believe me, that will be plenty for one treat!

Decorate/Toppings

Melt the chocolate in a double boiler and add the coconut oil.  Stir and quickly dip your ice pops into the chocolate, followed by the coconut or chopped almonds. Serve immediately. 

This recipe makes 3 cups. 

I used a Vitamix, slowly increasing to 10, then high for 30-seconds.  It was perfect consistency, and I used 1/2-cup of water.