Salted Tahini Caramel Dipped Chocolate Ice Creams
Surprise, surprise, back here with another recipe that involves tahini. Well it’s perfectly acceptable because the weather is finally warm enough to enjoy ice cream, and with that said I knew I needed to make these babies with tahini :)
The last couple of weeks I’ve had my head down on a few exciting projects that I can’t wait to share with you in the early fall. It’s totally something I thought I didn’t think I would do in the spring but the timing seems right and I know in my heart I am all in with it and I hope it’s going to help some people out. All is I can say is that I’ve been busy with it so the recipes have been somewhat slack around here! But your girl still needs to rest and relax on Saturday’s. For the last couple of weeks I’ve been more off Instagram on the weekends and I’ve been into it- being more aware of what I consume and when I am consuming content. I’m going to be aiming to go offline for a whole 24 hours soon; no tech, just me, myself, and the outdoors. Sometimes you’ve gotta disconnect to reconnect.
Now on to the recipe, all you’ll need are some pretty basic ingredients, and some popsicle makers. I recently got these downtown. Super easy, sweet treat for these somewhat hot days we’ve been having. I hope you enjoy!
Tahini Salted Dipped Chocolate Ice Creams
3/4 cup soaked overnight cashews
1 can full fat coconut milk
8 pitted medjool dates
1 tsp salt
Salted caramel filling:
10 pitted medjool dates
1/3 cup almond butter
1 tsp vanilla
1/4 cup almond milk
1 tsp sea salt
2/3 cup enjoy life chocolate chips
2 tsp coconut oil
In a high speed blender add the cashews, coconut milk, dates, tahini, and salt to a high speed blender. Blend until smooth. To make the caramel add all the ingredients until creamy, add extra almond milk if needed to blend. Pour half the mixture into the popsicle molds. Add 1 tablespoon of date caramel, and then top with the rest of the ice cream mixture. Freeze overnight. For the chocolate melt it over low heat with coconut oil. Take the ice creams out and pour 2-3 tbsp worth of chocolate on top. Add hazelnuts, buckwheat, or peanuts on top. Put on a lined baking sheet and add back to the freezer for 30 minutes to an hour.