Serving Size - 7 to 8 bars

Ingredients:

Filling:

• 1/2 cup coconut cream 
• 1/2 cup PASCHA Chocolate Chips (we like to use 85% cacao or 100% cacao)
• 1/4 cup sunflower seed butter (or any nut butter)
• 1/4 cup maple syrup
• 1 tsp vanilla extract

Coating:

• 1 PASCHA Dark Chocolate Bar (we used 85% cacao)
• 1 Tbsp coconut oil

Directions:

• For the filling: place all filling ingredients in a small saucepan. Heat over low heat on the stovetop, stirring frequently.
• Once fully melted, pour the filling into silicone popsicle molds.
• Freeze fillings for a minimum of 2 hours.
• For the coating: melt dark chocolate and coconut oil in a small saucepan, over low heat.
• Once fully melted, grab the fillings from the freezer and dip them into the melted chocolate. Place the ice cream bars on a lined baking sheet to set.
• Optional: drizzle with remaining dark chocolate and top with flaked sea salt. ENJOY!

Recipe, photos and reel credit @bakeit.paleo
Music credit - Breeze by MBB