Chocolate Coconut Latte Fudge Popsicles.
Ingredients
- 1 cup raw cashews
- 1 1/2 cups full fat canned coconut milk
- 1/2 cup pitted medjool dates
- 2 teaspoons vanilla extract
- 1 pinch flaky sea salt
- 6 tablespoons brewed coffee
- 8 ounces dark chocolate, melted
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Instructions
- 1. Bring a small pot of water to a boil. Add the cashews and let sit 15 minutes or up to 2 hours. Drain.
- 2. In a high power blender or food processor, combine the cashews, coconut milk, dates, vanilla, pinch of salt and 2 tablespoons coffee. Blend until completely smooth and the consistency of a thick smoothie.
- In a high power blender or food processor, combine the cashews, coconut milk, dates, vanilla, pinch of salt and 2 tablespoons coffee. Blend until completely smooth and the consistency of a thick smoothie.
- 3. Evenly divide the remaining coffee among 7-8 popsicle molds. Spoon the cashew mix over the coffee, it should naturally create a swirl of coffee. Insert popsicle sticks, cover the tops of the mold, and freeze until firm, about 4 hours. To remove the popsicles run the mold under hot water for 10 seconds and then pull the popsicles out of the molds.
- 3. Evenly divide the remaining coffee among 7-8 popsicle molds. Spoon the cashew mix over the coffee, it should naturally create a swirl of coffee.
- Insert popsicle sticks, cover the tops of the mold, and freeze until firm, about 4 hours. To remove the popsicles run the mold under hot water for 10 seconds and then pull the popsicles out of the molds.
- 4. Dip each popsicle in chocolate. Store in the freezer.
Source
Original recipe: View Original