• ⅔ Cup Raw Cashews

        • 6-8 Medjool Dates

        • 1 ½ Cups Coconut Cream

        • 1 tsp Pure Peppermint Extract or Fresh Mint Leaves

        • ½ tsp Vanilla Bean Powder

        • 1 tsp Matcha

        • 2 Bottles of Sol-ti DETOX SuperShot

Chocolate Coating:

        • ¼ Cup Cacao Powder

        • 2 TBSPs Coconut Oil

        • 1 TBSP Pure Maple Syrup

1. Prepare the Cashews:

        • Soak the raw cashews and dates in water 

for at least 4 hours or overnight. Drain and rinse 

them before use.

2. Blend the Base:

        • In a high-speed blender, combine the 

soaked cashews, pitted dates, coconut cream, 

pure peppermint extract (or fresh mint leaves), 

vanilla bean powder, matcha powder, and DETOX

SuperShot.

        • Blend until the mixture is smooth and 

creamy, ensuring all ingredients are well 

incorporated.

3. Fill the Popsicle Molds:

        • Pour the mixture into popsicle molds, 

filling each mold almost to the top. Insert 

popsicle sticks into each mold.

4. Freeze the Popsicles:

        • Place the molds in the freezer and freeze 

for at least 4 hours or until completely solid.

5. Prepare the Chocolate Coating:

        • In a small bowl combine the cacao powder,

coconut oil and maple syrup and mix until smooth.

6. Coat the Popsicles:

        • Remove the popsicles from the molds by

running the molds under warm water for a few

seconds to loosen them.

        • Dip each popsicle into the chocolate 

coating, or use a spoon to drizzle the chocolate 

over the popsicles. The chocolate will harden 

quickly, forming a shell.

7. Serve:

        • Place the coated popsicles on a

parchment-lined baking sheet and return them

to the freezer for a few minutes to set the 

chocolate coating.

8. Enjoy:

        • Serve immediately or store the popsicles in 

an airtight container in the freezer for up to a 

week.