Healthy Vegan Homemade Revello Ice Cream Bars

• Coconut Cream Ice Cream Ingredients:
• 1 Cup Natural Cashew Butter
• 1 1/2 Cups Low-Fat Canned Coconut Milk
• 2 Tsp Vanilla
• 1/3 Cup Shredded Coconut
• 7 Packets Stevia (or 2 Tsp Agave + 3 Stevia)
• Chocolate Coating Ingredients:
• 1 Cup Virgin Coconut Oil
• 1/2 Cup Natural Cocoa Powder
• 1/4 Cup Natural Maple Syrup (or 8 Packets Powdered Stevia)

1. Directions:
2. Using your large food processor bowl and blade blend all coconut ice cream ingredients (excluding the shredded) coconut until completely mixed.
3. Add shredded coconut and pulse until mixed.
4. Fill your popsicle molds with the coconut cream ice cream.
5. Freeze overnight.
6. Using your small food processor bowl and blade blend the chocolate ingredients until completely smooth.
7. 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).
8. Remove coconut ice cream bars from freezer.
9. Using a spatula evenly cover each ice cream bar with chocolate coating.
10. Serve immediately after chocolate has set or wrap these Revello Bars in plastic wrap and re-freeze.
11. Enjoy!

coconut cream, butter, coconut milk, vanilla, shredded coconut, packets stevia, chocolate coating ingredients, virgin coconut oil, cocoa, natural maple syrup

Taken from www.epicurious.com/recipes/member/views/healthy-vegan-homemade-revello-ice-cream-bars-52421301 (may not work)