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Caramel & Cashew Pops

Julia Koban Trigo

Colorado Springs, Colorado




1½ cups cashews, soaked

1 can full-fat coconut cream

3-4 medjool dates, soaked

2 tsp vanilla extract

¹⁄³ cup tahini caramel (homemade)

3 oz unsweetened chocolate

1 tbsp coconut oil

1 tbsp maple syrup (optional)

¼ cup toasted buckwheat (optional)


• To prepare the ice cream base, soak cashews overnight or for 4 hours minimum. Rinse cashews and place in a food processor.

• Process for about 5-10 minutes until completely smooth. Add soaked dates and process until dissolved. Transfer into a medium-sized bowl.

• Add coconut cream and vanilla extract to the cashew cream and combine. • Pour base mixture into your ice cream molds, leaving out a bit of space for the caramel.

• Let sit in freezer for about 1 hour before adding the tahini caramel to the top.

• Place back in the freezer for another 1-2 hours.

• To prepare the chocolate coating, melt chocolate with coconut oil and maple syrup (optional) over low heat.

• To prepare the buckwheat, toast buckwheat at 350°F for about 5-10 minutes until slightly brown.

• Once the chocolate has melted, add in the toasted buckwheat and combine. Take ice cream pops out of the freezer and coat them with chocolate by using a spoon. Let sit on a baking sheet until chocolate has fully hardened.

• Enjoy immediately or store in freezer for up to 2 weeks.

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