Chocolate Coconut Latte Fudge Popsicles
Ingredients
The popsicle base
-
1
cup
raw cashews
-
1½
cups
full fat canned coconut milk
-
½
cup
pitted medjool dates
-
2
teaspoons
vanilla extract
-
1
pinch
flaky sea salt
-
6
tablespoons
brewed coffee
The chocolate coating
-
8
ounces
dark chocolate, melted
Instructions
- Soak the cashews in boiling water for 15 minutes to 2 hours, then drain.
- Blend the soaked cashews, coconut milk, dates, vanilla, salt, and 2 tablespoons of coffee until smooth.
- Divide the remaining coffee among popsicle molds and layer the cashew mixture on top to create swirls.
- Insert popsicle sticks and freeze until firm, about 4 hours.
- To remove, run the molds under hot water for 10 seconds, then pull out the popsicles.
- Dip each popsicle in melted chocolate and store in the freezer.
Nutrition Facts (estimated)
Servings
8 popsicles
Calories
353
Total fat
25g
Total carbohydrates
30g
Total protein
6g
Sodium
10mg
Cholesterol
0mg
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