Vegan Chocolate Mini Beet Pops

What to do

1. To prepare the ice cream base soak cashews overnight or for 4 hours minimum. Rinse cashews and place in a food processor or high speed blender.
2. Add plant-based milk, agave syrup and red organic cooked Love Beets. Process until completely smooth for about 5-10 minutes.
3. Pour beet cashew base into your preferred ice cream molds and freeze for about 4-6 hours.
4. To prepare the chocolate coating, melt chocolate with coconut oil and maple syrup (optional) over low heat. Transfer into a glass and set aside.
5. Once the beet pops are frozen solid, take them out of the freezer and coat them in melted chocolate. Let sit on a baking sheet until chocolate has fully hardened.
6. Serve immediately or store in the freezer for up to two months.
7. ENJOY!