Coconut popsicles

My friend Rebecca reminded me that she needed the recipe for these delicious ice cream alternatives so here they are for all the world to enjoy!

2 cans native forest coconut milk (The only brand that I know of that doesn't use BPA in their cans)
5-7 pitted dates that have been soaked in hot water for 5 minutes to soften them
large spoonful of nut butter (we make a combination of cashew, almond & pecan)
1 Tbsp of vanilla
dash of maple syrup (optional)
3 Tbsp cacao (also optional, if you wanted to make a chocolaty batch-usually I make half chocolate, half regular)

Put all ingredients into the blender and throughly mix. Place mixture into popsicle maker of your choice, freeze overnight and enjoy!

We also REALLY enjoy this mixture when it has been in the refrigerator overnight. It makes a very think whipped cream consistency that is really good as a dip for rice crispy treats, fruit, or anything else you can think of.