Incredibly Creamy Vegan Coffee Popsicles
These Coffee popsicles are so creamy and seriously delicious!! They’re my new favourite summer treat! Plus, no one would be able to tell they are vegan. Covered with crunchy dark chocolate they are a winner on a beautiful summer day.
Equipment
- Popsicle moulds
Ingredients
- 2 cans full-fat coconut milk
- 1 can condensed coconut milk
- ⅔ cup prepared Makineta coffee or Espresso
- 200 grams dark chocolate
- 2 tbsp coconut oil
Instructions
- Prepare your Makineta or Espresso coffee and set aside letting it cool to room temperature.
- In a large bowl, mix coconut milk, condensed milk and coffee until combined.
- Pour into popsicle moulds and freeze overnight or for at least 12 hours.
- When popsicles are completely frozen, carefully remove them from their moulds, place them in an air-tight container and put them back in the freezer.
- Prepare a cooling rack by rubbing the top of the rack with a bit of neutral oil. Place the rack over parchment paper. Set aside.
- Place the dark chocolate and coconut oil in a narrow glass container and melt over a double boiler. Once they have melted, stir until smooth.
- The next process should be done fairly quickly in order to avoid melting of the popsicles. Remove the popsicles from the freezer.
- Dip each frozen popsicle in the melted chocolate, let excess chocolate drip back into the glass container and place on the cooling rack to set for a few minutes.
- Carefully remove the popsicles from the rack (sometimes the chocolate may stick to the cooking rack). Place in an airtight container and keep in the freezer.
Notes
Optional - coarsely grind or chop some coffee beans to resemble cocoa nibs size. Mix in the melted chocolate before dipping for some extra crunch and coffee flavour.