Description
A delicious and creamy vegan popsicle made with coconut milk and chocolate.
Ingredients
Scale
- 13 oz can full-fat unsweetened coconut milk
- 1/3 cup smooth unsalted nut butter (cashew, almond, or peanut)
- 1/3 cup maple syrup
- 1 1/2 tsp vanilla extract
- Pinch salt
- 1 1/2 cups vegan dark or semi-sweet chocolate chips or chopped chocolate
- 3 tbsp coconut oil
Instructions
- Add the coconut milk, nut butter, maple syrup, vanilla, and salt to a blender. Blend until smooth.
- I recommend using a silicone popsicle mold as they are easier to remove and dip into the chocolate, however they can spill easily, so place it onto a flat chopping board that will fit in your freezer and insert the popsicle sticks first.
- Pour the mixture into the mold and freeze overnight or until completely solid.
- Line a plate or board with parchment paper. Melt the chocolate and mix with the coconut oil. Pour it into a tall jar or cup so you can fully submerge the ice creams.
- Place each ice cream onto the lined board and return to the freezer for the chocolate to set (about 30 minutes).
- Allow to sit at room temperature for 1-2 minutes before eating for the creamiest texture. Enjoy!
Notes
- For best results, use a high-speed blender to achieve a smooth consistency.
- These popsicles can be stored in the freezer for up to a month.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 popsicle
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg