Ingredients (8 servings): 2 cans (800 ml) coconut cream (17% fat or higher) 4 pitted Medjool dates 1 banana 2 tablespoons (25 grams) sugar 2 tablespoons walnuts 3 tablespoons raw tahini 1/2 teaspoon ground cinnamon 1 tablespoon shredded coconut 1 tablespoon natural peanut butter 1 View gallery Tahni-date popsicle ( Photo: Milly Eliyahu ) For the coating: 100 grams dark or milk chocolate 1 tablespoon canola oil Optional: coconut flakes Instructions: Prepare the popsicles: Place all the popsicle ingredients in a food processor and blend on high speed until a thick mixture forms. Divide the mixture evenly among popsicle molds or suitable cups, insert sticks, and freeze for at least 5 hours. Make the coating: In a microwave-safe bowl or double boiler, gradually melt the chocolate until smooth.
Stir in the canola oil until fully combined. Coat the popsicles: Line a tray that fits in the freezer with parchment paper. Remove the popsicles from the molds and dip them in the chocolate (for full coverage, transfer the melted chocolate to a tall, narrow container) or drizzle the chocolate over them.
If desired, sprinkle with coconut flakes. Place the popsicles on the tray and return to the freezer to set. Serve when ready.
Storage: Store in a sealed container in the freezer for up to one week. >.
