Cookie Dough Popsicles

What you need: Almond flour Cacao powder Sea salt Medjool dates Almond butter Coconut milk Bananas Vanilla extract Ground cinnamon Maple syrup

Add almond flour, cacao powder, and sea salt to a food processor. Pulse to mix.

Add medjool dates and almond butter and blend until cookie dough forms. You might have to scrape the sides once or twice.

The cookie dough is ready when it sticks together easily. Set aside.

To make the ice cream, add coconut milk, bananas, vanilla extract, cinnamon, and maple syrup to a blender.

Blend on high until smooth.

Fill your popsicle molds 3/4 way up and crumble in cookie dough. Move it around using the back of a spoon.

Top up the popsicles with more ice cream and cookie dough. Insert popsicle sticks and freeze for at least 8-12 hours.

To pull the popsicles out of the molds, run them under hot water for a few seconds and they should come out easily.

You can find the full recipe with measurements via the link below!