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Vegan Fudge Pops

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My hair is gnarly today.

My hair is gnarly today only because I haven’t brushed it in four days. Classy, I know. You don’t have to tell me.

Classy versus not classy. Let’s discuss.

Classy: a floral summer sundress. Not classy: tight leather pants.

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Classy: one glass of wine. Okay, maybe two. Not classy: being the only one drunk off an entire bottle of wine. No, I’ve never done this.

Classy: BBC and NPR as computer bookmarks. Not classy: E News and hour-by-hour updates on the Kardashians as computer bookmarks.

Classy: perfectly combed straight hair. Not classy: gnarly hair.

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And what the heck do vegan fudge pops have to do with anything?

Let’s be a little bit classy. We’re using coconut milk today. Pairing coconut with dark chocolate is always a win win situation. That’s right. I said it. Add some cinnamon, nutmeg, and a tid bit of cardamon and you’ve got yourselves a flavor boost that’s everyone’s business.

What happens next is a simple heat, stir, pour, and freeze. Let’s be easy here. After all, it is summer.

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Vegan Fudge Pops

(yields 6-8 popsicles)

Ingredients:

2 cups (16 oz) unsweetened coconut milk

3/4 (6 ounces) cup dark chocolate, chopped

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cardamon

pinch salt

2 tablespoons sugar

Preparation:

Place coconut milk, chocolate, and vanilla extract in a saucepan and heat until chocolate is mostly melted. Stir in cinnamon, nutmeg, and cardamon. Add salt and sugar. Stir well and set aside to let mixture cool.

Once cooled, pour mixture into popsicle molds and freeze for a few hours, or overnight. When ready to eat, run the mold under warm water and pull popsicle out of mold.

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Nutritional information (1 pop): 130 calories, 8g fat (5.5 sat) 12.5g carbohydrates, 1.5g protein


Tagged: bars, chocolate, coconut, dessert, food, gluten-free, healthy, less than 200 calories, no bake, recipes, sweet, vegan

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