Super creamy and luscious, no nasties or artificial flavorings.
Covered in chocolate.
I’ll repeat that – vegan!
So okay, here we are. In a previous post, I promised you a vegan version of my frozen yogurt popsicles. I was pretty satisfied with how the dairy based guys turned out, but you see, I have a soft spot for vegan sweets, and people seem to love them as well. You should be able to tell by now, if you’ve been reading the blog for a while (if so, aww, thank you for sticking around!)
In attempt at overcoming my coconut aversion I reached for some coconut yogurt to use for this recipe. Full fat coconut milk doesn’t go well with me, but I figured out the probiotics in yogurt would help with that. Plus I’m really into that slight sour flavor yogurt has, and the acidity really helps giving these mint popsicles a refreshing feel.
There aren’t many brands of coconut yogurt available here, even if I shop at my local health food store. This one is incredibly rich, creamy and delicious – and does not break my (poor) intern budget. Well, kind of. Why yummy foods have to be this pricey?
The base is made out of soaked cashews, coconut yogurt and unsweetened almond milk, with a touch of maple syrup to sweeten the deal up. Coconut yogurt here amps up the creamy factor, but its flavor is mellowed out by cashews. We want mint popsicles, not coconut pops with a hint of mint, right?
Fresh mint doesn’t have the same super powerful flavor mint extract has, so you want to use quite a lot of that. The resulting color will be rather pale, but still pretty. In case you want to make the mint popsicles a bit more green, spirulina powder is here to help! A little goes a long way here, so you’ll only need about 1/4 tsp. It does not contribute to the flavor tho, so don’t buy some just for the sake of giving your mint popsicles the right color. Okay, I’ll admit that is exactly what I did, but it was for food styling purposes so it’s all good?
As I said, these are chocolate covered mint popsicles. You see, I’ve been dreaming of making my own chocolate covered popsicles for literally ages. Just a little less than how hard I dream about owning an ice cream maker. I should probably be thankful for the lack of space in my kitchen, or otherwise I’d be way more… soft and rotund I guess.
After a first, unsuccessful try, the chocolate magic shell eventually worked its magic and set on the pops almost instantly. The first time I tried making some I watched my efforts seizing up the moment maple syrup hit the cacao + coconut oil mixture.
To avoid the issue, this time I just melted some extra dark chocolate with a spoonful of coconut oil. Make sure to let the magic shell cool down before dipping the popsicles in, or you’ll melt the ice cream basically straight away.
The recipe for these mint popsicles does reflect my beliefs and habits regarding food and nutrition. This is to say, they’re quite decadent and luscious, especially with the chocolate magic shell. But they’re still healthier than most of the alternatives available around. Using both coconut and cashews for the “cream” base results in a lower saturated fat content, which coconut does have after all. However, I wouldn’t consider these pops as a diet or low calorie food, because they’re made with high fat ingredients. And real chocolate. But it’s dessert after all!
We all need some kind of refreshment from this savage heat that’s wrapping the planet up, don’t we? So why not whip up a batch of something yummy I say. A better plan would be to do our best to minimise our carbon footprint, but I fear pointing this out would automatically make me guilty because coconuts obviously do not grow in Europe.
Whoops. Shall we have some ice cream together?
Let’s have an ice cream party! Share your thoughts on instagram, or comment below if you liked this recipe. I’m also on pinterest, bloglovin’, food52, and YouTube. See you there!
Vegan mint popsicles made with wholesome ingredients and a decadent dark chocolate coating. Your ice cream cravings are sorted - the healthy + easy way!
- 125 g coconut yogurt, plain
- 40 g raw cashews, soaked for at least 3h
- 25 g maple syrup
- 50 ml unsweetened almond milk
- 1/2 bunch mint leaves
- 1/4 tsp spirulina powder (optional, for color)
- 50 g dark chocolate (I used a 75% cocoa solids bar)
- 1 tbsp coconut oil
Soak raw cashews for at least three hours or overnight.
Drain and add soaked cashews to a blender, along with coconut yogurt, almond milk, mint leaves and maple syrup. Blend on high for 1 minute or until smooth.
Add spirulina powder and blend once more.
Pour the ice cream mixture into four moulds. Cover and freeze for one hour. Insert one stick into each popsicle and freeze until solid, about four to six hours.
Melt chocolate and coconut oil over a bain-marie, or in the microwave.
Pour melted chocolate in a tall jug or glass and let cool before dipping the popsicles in. Return coated popsicles in the freezer to harden as soon as you're finished.
To ensure the ice cream is perfectly creamy, take the popsicles out of the freezer about 10 minutes before enjoying your mint popsicle.
Mint leaves do give the ice cream a light green hue, but if you want the color to pop, add spirulina powder when the ice cream base is blended.