ROSE PETAL DREAMSICLES

By Tara Lanich-LaBrie The Medicine Circle @themedicinecircle

Ingredients

ICE CREAM

1 can full-fat coconut milk

1 tbsp honey or sweetener of choice

1-1/2 tbsp rose petal powder

1/2 tsp vanilla extract

1 tbsp beet juice for color (optional)

Chocolate Shell

2 tbsp pistachios, chopped Sprinkle of dry rose petals (You can buy powdered rose petals or grind up your own dried rose petals in a coffee or spice grinder.)

1/2 cup 72% dark chocolate, chopped

2 tbsp coconut oil

1/2 tsp nettle seeds the outside because the shell will harden quickly. Then make a double boiler, a Bain Marie, with a heat-safe bowl and a medium/small saucepan. Place the saucepan on the stove, half-filled with water. Bring to a low boil and place the heat-safe bowl on top; make sure the bowl is not touching the water. Combine the dark chocolate and coconut oil in the bowl and stir until melted. Remove the bowl from the saucepan.

Take out one popsicle at a time from the freezer and use a large spoon to pour the melted chocolate over the popsicle. Sprinkle the pistachios and other toppings on quickly and place the popsicle on your parchment-lined plate as you work. Put the plate with the popsicle back in the freezer and repeat this step as you make each popsicle. You can save the chocolate in the refrigerator for up to a month and reheat it for a later batch if you have extra. Let the popsicles rest in the freezer for at least 10 minutes to harden the shells and ice cream before you enjoy them.