• Shake up the can of coconut cream or milk first. If it sounds like the cream is solid, place can in sink or bowl filled with hot water.

  Add coconut cream or milk, cashew butter, dates, protein powder, cocoa and vanilla extract to high powered blender or food processor.

  Turn blender on medium speed for about 10 seconds before blending on high for about 1 minute, or until mixture is completely smooth. Scrap down the sides of blender or processor bowl as needed.

  Carefully pour mixture into 6-8 molds, (depending on the size) filling about almost to the top. Cover with popsicle stick handle. I opted to place wooden popsicle sticks in after freezing 1 hour.

  Freeze until set.

Chocolate Drizzle

• Place chocolate chips and coconut oil in small dish and microwave at 50% power with 20 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Once set, remove from molds and drizzle the melted chocolate over the popsicles with a spoon and add crushed cashews.

  Place back in the freezer for a few minutes to allow the chocolate to harden.

  To remove popsicles from molds, you can let the molds sit out at room temperature for about 10 minutes, or run under hot water for about 20 seconds and gently apply pressure around mold to loosen before removing.