Ingredients
Scale
Popsicle
- 3” piece of raw cacao butter
- ½ cup packed basil
- 1 can coconut milk
- 1 tsp vanilla extract
- 2 tbsp sweetener of choice (I like honey, maple syrup and coconut syrup)
- ⅛ tsp sea salt
White Chocolate Drizzle (you can also omit this, or simply use microwave or double boiler melted store-bought white chocolate)
- 2” piece raw cacao butter
- 2 tbsp sweetener of choice (I like honey, maple syrup and coconut syrup)
- 1/2 tsp vanilla extract
- 1 tbsp cashew butter
- ⅛ tsp sea salt
- 1/2 tsp coconut milk powder (available at many Asian grocery stores and very cheaply online – can also sub milk powder of choice)
Edible Flowers For Garnish (optional)
Instructions
- Blend together all Popsicle ingredients until very smooth. Pour into popsicle molds of choice (you can even use Dixie cups or champagne flutes!) and let freeze for one hour, then insert sticks and freeze for at least six more hours, or until frozen solid. To remove, simply run under warm water for 10 seconds (or peel off Dixie cup, if using). Transfer unmolded pops to a piece of parchment or waxed paper in the freezer. This is very important, as you’ll want them completely frozen when you use the drizzle on them.
- To make the drizzle, melt cacao butter, then stir in all remaining ingredients until very smooth. Remove pops from freezer and add drizzle; place edible flowers where you’d like them to go. Return to freezer and freeze for 1 more hour, or until frozen solid. Makes about 6 pops.