These delicious ice cream bars are made with hemp seeds, coconut oil, and a homemade chocolate coating.
Cuisine Ice Cream
Prep Time 15minutes
Total Time 15minutes
Author Lauren Goslin
1c. dairy-free milk, I use homemade coconut milk or homemade hemp milk
1/2c. hemp seeds
1T. raw honey or maple syrup
2t. vanilla extract
2T. oil(I use either coconut or grapeseed oil)
dash stevia or 1/2-1 tablespoon more honey, to taste
1/2c. coconut oil
1/2c. + 1 T. cocoa powder
2T. maple syrup
dash sea salt
Blend all the ingredients for the ice cream component until smooth and well combined.
Pour into pop molds and freeze until solid.
Line a pan or large platter with wax paper and put it in the freezer.
Mix the chocolate shell ingredients (I use a tall, skinny glass, so that dipping and coating is easier).
Dip the frozen pops into the chocolate, coating them all over.
Place the pops onto the cold platter.
Once all are covered, set the platter into the freezer in to harden the shell.
Recoat, if desired (I do!).
Freeze again until solid.
Fat: 24.3 g Carbs: 16.1 g Sugar: 10.8 g Protein: 1.8 g; Nutrition facts based on using unsweetened almond milk, almonds (hemp seeds would not pull up on the nutrition calculator I use), one tablespoon raw honey, and coconut oil. WW SmartPoints: 15