Creamy Dulce de Leche Pops

Steps

1. Add pitted dates to a food processor and blend until a caramel-like paste is achieved. If you have trouble blending, add 2-4 Tbsp (30-60 ml) warm water (amount as original recipe is written // adjust if altering batch size) to help achieve the right texture – thick and spreadable. Scrape down sides as needed and blend until a thick, caramel-like consistency is achieved.

2. Once the date caramel is smooth and creamy, add 1/4 - 1/2 tsp (amount as original recipe is written // adjust if altering batch size) sea salt depending on how salty you prefer it. Taste and adjust as needed.

3. Scoop out caramel and set aside. Then add coconut cream (or coconut milk + coconut oil), vanilla, 1/2 cup of the date caramel, and 1-2 Tbsp maple syrup or agave nectar for additional sweetness (amounts as original recipe is written // adjust if altering batch size). Blend until creamy and smooth and taste and adjust flavors as needed. Bourbon is optional, but recommended for flavor.

4. Transfer mixture to a mixing bowl, cover and chill in the refrigerator for 3-4 hours (or freezer for 1-2 hours) for best results. (If you're impatient and can't wait, skip this step. The Popsicles just won't be as swirled as if you were to let the batter chill.)

5. Once chilled, add the remaining caramel back in in small spoonfuls and loosely stir to combine / swirl.

6. Scoop/pour into popsicle or ice cube molds (about 7-10, depending on their size // as original recipe is written) trying to evenly distribute the caramel swirls, and tap to remove air bubbles. Insert popsicle sticks and freeze for at least 6 hours or until firm.

7. Once set, remove from freezer and let rest for 5 minutes to soften. Then gently pull out of molds and enjoy. Pops keep covered in the freezer for up to 1 week, though best when fresh.