Dark Chocolate Dipped Mocha Popsicles

Dark Chocolate Dipped Mocha Popsicles

Dark Chocolate Dipped Mocha Popsicles are where 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, how can you resist?

Ingredients

  • 13.5 fl. oz. can full-fat coconut milk
  • 1/2 cup agave
  • 1/3 cup unsweetened cocoa
  • 2 teaspoons Nielsen-Massey Pure Vanilla Extract
  • 2 teaspoons Nielsen-Massey Pure Coffee Extract
  • Pinch of salt
  • 1/2 cup mini chocolate chips
  • 1 cup dark chocolate chips
  • 2 tablespoons coconut oil
  • 1 cup chocolate sprinkles

Directions

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.

Notes:

Recipe by Cake ‘n Knife.

  • 400 ml can full fat coconut milk
  • 120 ml agave
  • 30 g unsweetened cocoa
  • 2 teaspoons Nielsen-Massey Pure Vanilla Extract
  • 2 teaspoons Nielsen-Massey Pure Coffee Extract
  • Pinch of salt
  • 90 g mini chocolate chips
  • 180 g dark chocolate chips
  • 2 tablespoons coconut oil
  • 160 g chocolate sprinkles

Directions

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.

Notes:

Recipe by Cake ‘n Knife.

  • 10 minprep

  • 8servings

This Recipe Uses

Pure Coffee Extract 4oz

Pure Coffee Extract

Pure Vanilla Extract 4 oz

Pure Vanilla Extract