Earlier this week, I hosted my first ever Food Photography Workshop and one of the images that participants had to shoot was an iced coffee.
The day before the event, I brewed over two litres of coffee just to be sure I would not run out and chilled it overnight (pro tip – if you want to make iced coffee and have the time to do it in advance, chill your coffee for a few hours; this will prevent the ice to melt almost instantaneously).
The next day, after my shoot, I realized I had made waaay too much coffee leftovers – obviously! So after drinking 2 iced coffees myself, I brainstormed about what to do with the rest. Of course, I could save some for the next day since the weather was supposed to climb up! However, I had not used coffee in my culinary creations for a while so I thought: this is my moment to come up with something unique!
After brainstorming for a bit, I came up with this idea: Salted Caramel Latte Pops. I would make the caramel out of medjool dates, since they are deliciously sweet and when blended with some non dairy milk make a caramel that tastes like it is basically straight out of heaven. To it, I would add some coffee, some creamy coconut milk and a pinch of coarse sea salt to balance out the sweetness.
The base of the pop itself is a mix of cashews, coffee, some of that salted caramel paste and a touch of instant coffee powder (for the real coffee lovers out there!).
The result is a heavenly, deliciously creamy summer treat! It is truly the perfect treat to enjoy on a warm summer day when you want a cold dessert made with wholesome ingredients.
Enough said, now I will leave you to the recipe. If you end up making these pops, I’d really love it if you shared your creations on Instagram and tagged me (@muriellebanackissa).
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