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Dark Chocolate Dipped Mocha Popsicles

Dark Chocolate Dipped Mocha Popsicles

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Dark Chocolate Dipped Mocha Popsicles are where the perfection of coffee and chocolate combine in utter bliss. This summer treat is ideal for a sweet (vegan!) pick-me-up in the middle of the week or to cool everyone off with at your next summer party! With a double dose of chocolate and rich, coffee flavor from Nielsen-Massey Pure Coffee Extract, how can you resist?

Makes 8 popsicles
Prep time: 10 minutes
Total time: 10 minutes + time to freeze

1-13.5 fl. oz.400 ml can full fat coconut milk
1/2 cup120 ml agave
1/3 cup30 g unsweetened cocoa
2 teaspoons2 teaspoons Nielsen-Massey Pure Vanilla Extract
2 teaspoons2 teaspoons Nielsen-Massey Pure Coffee Extract
Pinch of salt
1/2 cup90 g mini chocolate chips
1 cup180 g dark chocolate chips
2 tablespoons2 tablespoons coconut oil
1 cup160 g chocolate sprinkles

In the bowl of a food processor, combine coconut milk, honey, cocoa, vanilla extract, coffee extract and salt. Puree until fully combined.

Pour mixture into a bowl. Stir in mini chocolate chips.

Fill 8 popsicle molds with the mixture and cover. Freeze for two hours.

Insert popsicle sticks. Freeze overnight.

Remove popsicles from their molds to a parchment paper lined baking sheet. Freeze for another 2 hours.

In a microwave safe bowl, melt dark chocolate chips with coconut oil in 30-second increments, stirring between each, until melted.

Dip the popsicles into the melted chocolate and sprinkle with chocolate sprinkles as desired. Return to the parchment paper lined baking sheet and freeze for 30 minutes before serving.

Recipe by Megan Bassett | Cake ‘n Knife




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