These are DELISH; packed with powerful foods like turmeric and mushrooms—sounds gross and weird, I know, but trust me—they taste like chai-y chocolate ice-cream pops. This recipe was originally gonna be some simple chocolate milk, but then I started adding a bunch of ingredients to it and it became super rich and thick, so I figured … it’s hot out, may as well make these into ice cream!!? And I did. Then I dipped them in more chocolate for good measure, and here we are. —EvE
SERVES 9 TO 12
POPS
2 heaping tbsp (15 g) cacao powder
2 heaping tbsp (24 g) coconut sugar
2 tbsp (28 g) coconut oil
2 tbsp (30 ml) maple syrup
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground coriander
½ tsp ground turmeric
½ tsp ground cumin
½ tsp ashwagandha powder
½ tsp your fave edible mushroom powder
⅛ tsp black pepper
⅛ tsp sea salt
2 cups (480 ml) coconut cream
½ cup (55 g) cashews, preferably soaked for 4 hours in water, then rinsed
½ cup (120 ml) water
¼ cup (55 g) coconut oil
3 heaping tbsp (21 g) cacao powder
3 tbsp (45 ml) maple syrup
Pinch of sea salt
½ tsp vanilla extract
GARNISH
Seeds and/or chopped nuts of choice
FOR THE POPS
Blend everything together until smooth, thick and creamy. Adjust according to taste. Pour it into the freezer pop molds and freeze until solid.
FOR THE CHOCOLATE COATING
Melt the coconut oil and stir all the ingredients together. Unmold the pops. Dip the frozen pops in your liquid chocolate and decorate them with seeds and nuts (I used sesame seeds, pumpkin seeds and chia seeds)!