Dairy Free Chocolate popsicles – yes really!

One day this summer there was an ice cream truck rocking out, rolling down our street.  I couldn’t help but feel bad for my peanut allergic daughter.  Would she never get to enjoy popsicles in the summer?  Out of delicious necessity, these popsicles were born.  I make these in full batches and they make quite a few, but you can easily half the recipe if you don’t have the freezer space (or the will power).    A full batch makes about a litre so depending on the size of your popsicle molds you will have lots.  (But if you have extra – add the mixture to your smoothies!  Yum!)

I admit. I eat almost as many of these as my daughter.  They are our special treat, and I don’t feel guilty about it!

Yummy Mom!

I use full cocoa beans because I love the full fat version of everything! If you don’t have them just laying around you can use cocoa nibs or cocoa powder in place.  There is no such thing as “too chocolately” in my opinion so don’t worry about changing the measurements.  If you don’t have a killer blender, (see my blog about my blender fixation) I would stick with the powder version rather than beans or nibs just because of the texture.

I use my blender wherever I can.  You can use a pot to warm the coconut milk for the gelatin if your blender doesn’t create enough friction.   Follow the directions on the package to set your gelatin.

Some suggestions for the gelatin options include Great Lakes Gelatin  or GioBio brand.  GioBio is organic so I’m pleased to find them!

If you’re vegan you can use Irish Moss or Chia Seeds to thicken.

I use canned coconut milk here versus homemade because I love the thick melt in your mouth texture it gives.

Ingredients:

• 2 cans full fat coconut milk  (400 ml)
• 1/3 cup real maple syrup
• 1/4 cup whole cocoa beans (or cocoa nibs or coco powder)
• 1 tsp vanilla extract (link to recipe)
• pinch of salt
• 1 tbsp + 1 tsp gelatin

Method:

1. Place coconut milk, maple syrup, cocoa, vanilla and salt in blender.  Blend on high until is warm (just warmer than room temp).
2. Add the gelatin and give a wiz for a few seconds just to incorporate and plow through any lumps. Texturally, a lump of gelatin would ruin your popsicle buzz.
3. Place in the fridge for an hour just to bring back down to room temp.  (Why?)
4. Pour into popsicle molds and freeze.

In the blender

Stainless Steel Popsicle molds

Silicon molds

Supplies:

I got my stainless steel popsicle containers from the The Tickle Trunk, a Canadian supplier that ships world-wide.

I also have silicone freezie molds from Ikea.

About Irish Moss as Vegan thickener or “gel-er”: It’s legitimately moss!  It’s tasteless and full of b vitamins and is support for your thyroid.   Learn more about Irish Moss.

Hot food into the freezer warms the whole freezer and causes your compressor to work harder.  Warm things in cool air will cool the outside first. So depending on your freezer and how big the thing is you are trying to freeze you can have a frozen outside and a warm middle which can lead to rancid middles and frozen outsides.  Bad news bears!