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Cherry, Coconut and Tahini Ice Pops https://www.metro.ca/userfiles/image/recipes/sucettes-glacees-cerises-coco-tahini-11242.jpg PT10M PT00M PT2H10M
Add all the ingredients except the cherries in a food processor. Pulse until you get a smooth texture. Pour half of the mixture into a container with a pour spout.Add the cherries in the remaining half of the creamy preparation. Pulse until you get a smooth texture.Pour both preparations at once (or alternate them) into ice pop molds.Freeze for at least 2 hours.Melt the chocolate in a double boiler.Unmould the ice pops and place them on a baking sheet.Decorate with the melted chocolate and sesame seeds.Freeze for another 5 minutes so the chocolate sets. Serve immediately or store in an airtight container in the freezer.Source: Loounie
6-12
0 0 0 0
1 can (398 ml) coconut milk 1/3 cup (80 ml) Irresistibles tahini (sesame butter) 1/4 cup (60 ml) Irresistibles maple syrup 1 teaspoon (5 ml) vanilla extract A pinch salt 1/2 cup (125 ml) Irresistibles frozen cherries 1/4 cup (60 ml) dark chocolate chips Optional sesame seeds for garnish
Cherry, Coconut and Tahini Ice Pops

Cherry, Coconut and Tahini Ice Pops

Rate this recipe
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6-12
Collations
0:10
Preparation
0:00
COOKING
2:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 can
    (398 ml)
    coconut milk
  • 1/3 cup
    (80 ml)
    Irresistibles tahini (sesame butter)
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  • 1/4 cup
    (60 ml)
    Irresistibles maple syrup
  • 1 teaspoon
    (5 ml)
    vanilla extract
  • A pinch
    salt
  • 1/2 cup
    (125 ml)
    Irresistibles frozen cherries
  • 1/4 cup
    (60 ml)
    dark chocolate chips
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    2 for/ $4.00

    1 kg, or SELECTED SIZES, SELECTED VARIETIES


  • Optional
    sesame seeds for garnish
Imprimer ma sélection

Preparation

Add all the ingredients except the cherries in a food processor. Pulse until you get a smooth texture. Pour half of the mixture into a container with a pour spout.

Add the cherries in the remaining half of the creamy preparation. Pulse until you get a smooth texture.

Pour both preparations at once (or alternate them) into ice pop molds.

Freeze for at least 2 hours.

Melt the chocolate in a double boiler.

Unmould the ice pops and place them on a baking sheet.

Decorate with the melted chocolate and sesame seeds.

Freeze for another 5 minutes so the chocolate sets. Serve immediately or store in an airtight container in the freezer.

Source: Loounie

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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