How to Make | Choc-Top Popsicles | Vegan Desserts

This is one of my all time favourite treats!! Sometimes I eat them plain & sometimes I eat them coated in chocolate...

Mainly coated in chocolate because I am pretty much a freak for chocolate hahaha

 

The first time I made these for my kids was an absolute classic. They literally chased one another up and down the driveway fighting one another for the next bite. This made me so SO happy, especially since my last pregnancy, my daughter has taken a major dislike towards pretty much everything I make because it's "too healthy". She will literally eat something and the moment she's discovered I've made it she will say "no thank-you" or start dry retching which kind of breaks my heart because she was really into making and stuffing her face with nutritious meals and snacks... 

 

I actually think a big part of her behaviour can be attributed to the social pressures of school.

 

A lot of her friends have sandwiches along with other packaged foods and snacks and here's my daughter with a lunch box full of stuff that her Mummy made... So I now send her to school with spelt bread from Bakers Delight because it's lower gluten, doesn't contain any numbers or preservatives and it looks exactly the same as her friend's sandwiches.

 

Anyway... let's get onto the nitty gritty and the real reason you visited this post!!

 

How do I make these scrumptious looking choc-tops?

 

 

First up you will need a few ingredients

 

Vanilla Ice-Cream

3/4 cup of soaked cashews (you can speed up the process by bringing your raw cashews to a boil and letting them soak for 15 minutes. If you squeeze in a bit of lemon, this assist the cashews in sprouting, which aids in better digestion).

2 x cans of coconut cream (refrigerated overnight to seperate the cream from the liquid. Set aside the liquid to use in smoothies - YUM!)

1 teaspoon of vanilla extract

1/4 cup of coconut or maple syrup

 

Chocolate Coating

1 cup of cacao butter

1 cup of cacao powder

1/4 cup of maple syrup

1/4 teaspoon of vanilla extract

 

Every time I make chocolate I use a slightly different method and ingredients depending on how thick or sweet I want it, so you will see me talk about different methods all the time, but honestly, I go by taste rather than measurements and the more you make, the more you find you will too.

 

So, today I am sharing the EASIEST method.

 

PS you will have A LOT of chocolate left over. The remaining amount can be kept in the fridge or freezer to be used as toppings on or in other desserts. Or as a dipping sauce. Green apples dipped in chocolate is my current favourite!

 

 So what do I need to do?

 

Chocolate Coating

Place your cacao butter in a thick based saucepan, and melt over very low heat

Remove from heat and stir through the cacao powder, maple syrup and vanilla extract

Set aside to cool

 

Vanilla Ice-Cream

Place all the ingredients in a food processor and blitz them until your mixture looks smooth and creamy

Pour your mixture into moulds and place in the freezer

When your popsicles feel slightly firm, pop you sticks into them and let them firm up

(At this stage I like to give the popsicles quick stir up so they don't freeze icy)

Once firm dip into chocolate sauce

(If you are wanting any toppings now is the time to roll them onto your popsicles)

Place popsicles onto a tray lined with parchment paper and place back into freezer, or consume immediately

 

I've chosen to roll mine in raspberries, raw almonds and my paleo granola mix

 

Experiment with whatever you like and let me know your favourite flavour combination!!

 

 

 

 

 

 

 

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©Bec Peterson 2018 | Australian Natural Light Photographer | Newcastle Based Portrait Photographer | +61408461414

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