Finally, we have colder weather, but it doesn’t stop me from raging with blueberries. This time I have blueberry coconut cream popsicles sweetened with maple syrup and dipped in white vegan chocolate. If you do not have milk allergy, you can use regular cream and classic white chocolate
- 1 can chilled coconut milk (use only the thick part from the top of the can)
- 1 cup frozen blueberries
- 3 tablespoon maple syrup
- 2 tablespoon coconut oil
- White vegan chocolate
- roasted chopped almonds
From the top of can take the thick part coconut milk. Put into food procesor add maple syrup and frozen blueberries and mix it until smooth.
Pour the ice cream into the molds.
Place in the freezer for at least 5 hours.
Add the white chocolate and coconut oil in a bowl, slowly melt it together and add roasted chopped almonds.
Carefully remove ice cream from molds and coat them with melted chocolate.