Chocolate Covered Popsicles

Coconut Cream Ice Cream Ingredients:
1 cup natural cashew butter
1 1/2 cups coconut cream
2 tsp vanilla
1/3 cup shredded coconut (optional)
10 drops liquid Stevia (or 2-3 Tbsp. coconut sap, maple syrup or agave)

Chocolate Coating Ingredients:
1 cup virgin coconut oil
1/2 cup natural cocoa powder
1/4 cup natural maple syrup (or 10 drops of liquid Stevia)

Preparation:
1. Using a large food processor bowl and blade, blend all coconut ice cream ingredients (excluding the shredded coconut) until completely mixed.

2. Add shredded coconut, and pulse until mixed.

3. Fill popsicle molds with the coconut cream ice cream.

4. Freeze overnight.

5. Using a small food processor bowl and blade, blend the chocolate ingredients until completely smooth. Place in a bowl and set aside (*You will have lots of chocolate left over so feel free to place left overs in a sealed-tight container on the counter).

6. Remove coconut ice cream bars from freezer.

7. Using a spatula, evenly cover each ice cream bar with chocolate coating.

8. Serve immediately after chocolate has set or wrap in plastic wrap and re-freeze.