Chocolate & Caramel Ice Creams

These ice creams are so seriously good, they will become a staple in your freezer!

Ingredients:

1/2 cup pitted dates, chopped and soaked in hot water for 10 minutes

1/3 cup raw cashew nuts, soaked overnight

1/4 cup coconut milk

1/4 cup smooth peanut butter

1 banana

2 tablespoon Mount Somers Honey of your choice (We recommend Vanilla)

2 tablespoon coconut oil + 1/2T

3/4 cup dark chocolate chips

Method:

1. Blend all of the ingredients except for the chocolate chips and extra coconut oil in a blender until smooth.
2. Pour the mixture into ice block molds and add some ice block sticks, then put in the freezer overnight.
3. Melt the chocolate and extra coconut oil in a bowl over a saucepan of boiling water.
4. Line a baking tray with baking paper.
5. Remove the ice creams from the freezer then dip the molds into hot water for a few seconds so they are easily removed.
6. Hold the ice creams over the bowl of chocolate then spoon the mixture on generously. Allow excess chocolate to drip off then place onto the prepared baking tray.
7. Place the ice creams into the freezer for at least an hour before serving. Makes 6.