Mocha Pops [Vegan]

Contents

Mocha Pops [Vegan]A refreshing treat! Here are the ingredients you’ll need to craft these scrumptious vegan mocha pops: * 1 cup non-dairy milk (almond, soy, or coconut work wonders) * 1/4 cup unsweetened cocoa powder * 2 tablespoons instant coffee powder * 3 tablespoons maple syrup * 1 tablespoon coconut sugar * 1/4 teaspoon sea salt * 1/2 cup creamy vegan ice cream * 10-12 popsicle sticks Coconut milk-based popsicles get a rich and creamy twist with the addition of instant coffee powder and dark chocolate chips in this simple vegan mocha pop recipe?Notes

As the temperature rises, my willpower melts away, making it increasingly difficult for me to resist the allure of a cool and creamy ice cream treat. For me, the most challenging food to relinquish on my journey towards a fully plant-based lifestyle is undoubtedly ice cream. The nostalgic pleasure of savoring a refreshing Mint Chocolate Chip cone every now and then? Consciously cutting dairy products from my diet has become a priority with the discovery of these delectable Vegan Mocha Pops.

A refreshing treat! Here are the ingredients you’ll need to craft these scrumptious vegan mocha pops:

* 1 cup non-dairy milk (almond, soy, or coconut work wonders)
* 1/4 cup unsweetened cocoa powder
* 2 tablespoons instant coffee powder
* 3 tablespoons maple syrup
* 1 tablespoon coconut sugar
* 1/4 teaspoon sea salt
* 1/2 cup creamy vegan ice cream
* 10-12 popsicle sticks

A rich, bold 1/2 cup of expertly brewed coffee.
One-quarter cup of rich, velvety chocolate sauce or a concentrated blend of cocoa powder and water.
¾ cup coconut milk
Agave syrup to taste
Crunching on a small handful of rich, velvety Raw Chocolate nibs.

Coconut milk-based popsicles get a rich and creamy twist with the addition of instant coffee powder and dark chocolate chips in this simple vegan mocha pop recipe?

Indulge in a rich and decadent treat by combining freshly brewed coffee with creamy coconut milk and drizzles of velvety chocolate sauce.
Add agave syrup to taste. Mix.
The consistency of the mixture should be thicker than coffee, yet still pourable without being overly sticky like syrup.
Sprinkle a small amount of raw chocolate nibs into the base of each mould.
Carefully pour the rich, velvety mocha liquid into the prepared mold. Add more raw chocolate nibs.
Freeze for about 8 hours.