Recipe for Vegan Coconut, Raspberry, and Dark Chocolate Popsicles. A non dairy, no churn, easy to make frozen treat.
Do you ever crave ice cream when its cold outside? Not exactly sure why, but I seem to eat more ice cream in the winter than I do in the summer. Shortly afterwards I’m freezing and throwing on a sweater or wrapping up in a blanket. I’m totally that person who drinks a smoothie while walking through the grocery store shivering with goose bumps!
Today was a typical cold and rainy January day, so naturally I decided to make popsicles. A little dark chocolate, some frozen raspberries, and sweetened coconut milk makes a perfect winter treat!
This recipe makes 10 popsicles using a plastic mold with wooden sticks.
Vegan Coconut, Raspberry, and Dark Chocolate Popsicles
- 1 15 oz can coconut cream
- 1 15 oz coconut milk
- 1/3 cup agave nectar or honey
- 1 tsp vanilla
- 2/3 cup chopped dark chocolate
- 2/3 cup chopped frozen raspberries
Combine coconut milk, cream, agave, and vanilla in small pot. Whisk at medium heat until thoroughly blended.
Set liquid aside to cool.
Sprinkle chocolate chips in the top of 5 molds. Add a small amount of raspberries in the tip of the remaining 5 molds.
Spoon 3 Tbsp of cooled cream into all 10 molds.
Place molds into the freezer for 30 minutes to set.
Alternate chocolate and raspberry fillings adding cream to each layer.
Place wooden sticks into popsicles. Freeze for 30 minutes.
I replace the lid in between layering to stabilize sticks in the freezer.
Continue adding chocolate, raspberry, and cream layers. Freezing each layer for 30 minutes to set and add stripes.
Once molds are completely full, replace lid and freeze for 3 hrs or over night.
To remove popsicles I ran warm water over the bottom of the for about 60 seconds.
Popsicles can be wrapped individually in plastic wrap and frozen.