We had a beautifully sunny weekend! A good excuse to pretend that it isn’t autumn yet and a frozen treat would be just fine 🙂
I had this kind of extravagant chocolate mochachino ice pop recipe creation planned for quite a while. I just loved the idea to take this traditional treat to the next level by smothering it in chocolate sauce and sprinkling it with chopped nuts and cacao nibs… And boy, it is delicious. Nobody would think that this is also gluten-free, dairy-free and without refined sugar! 🙂
And the best thing is that you can try all sorts of variations. Use vanilla instead of coffee to create a vanilla-chocolate version. Use cocoa or cacao instead of coffee and you have a luxurious double chocolate ice pop etc.
While this recipe calls for cashews, you can create a completely nut-free version by using dairy-free milk instead of cashews and water (eg soy milk, rice milk, oat milk etc.) and skip the chopped nuts for garnish).
For 10 ice-pops you’ll need:
For the ice-pops:
3/4 cup (100g) cashews, soak them in filtered water for at least 4 hours, then rinse and drain
1/2 cup (70g) dates, pitted
1-2 tablespoon coffee beans
2 1/8 cup water
For the chocolate dip:
1/2 cup (70g) dates, pitted
3/4 cup water
40g cacao butter, melted
Preparation:
1. For the ice-pops, blend all ingredients until smooth. If your blender isn’t very powerful, let the dates soak for a while before blending.
2. Pour into ice-pop molds, cover with lid and insert popsicle sticks. Place in freezer until set.
3. Remove ice-pops from mold and place in freezer while preparing the chocolate dip.
4. For the chocolate dip, blend all ingredients until smooth. Also prepare garnish of choice.
5. I used a small bowl to pour the blended chocolate sauce into. This way it is easy to dip the ice-pops in the sauce. Then sprinkle with garnish and place on a sheet of baking paper.
6. Enjoy right away or place in freezer until set (then transfer to an air-tight container for storage).
Enjoy! 🙂
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.
