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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.
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
- 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.
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