My boys love playing in the kitchen. Measuring ingredients, pouring and of course testing whatever you're making. It's such an awesome way for us to spend quality time together.
I know it's cold outside but we made chocolate pops the other day. It hit my chocolate craving spot! Even though there's canned coconut milk in this recipe, I didn't taste it much (the boys agreed).
I got the idea for this recipe from Daphne Oz after seeing it in her cookbook a while ago. I think she used honey (which isn't vegan) instead of maple syrup and salt. I didn't think salt was necessary.
When you make it, let me know if you taste the coconut or whether or not you used salt.
Chocolate Frozen Pop
Prep Time: 5 mins active 5 hours inactive
Ingredients (9 small pops)
- 14 oz canned coconut milk, unsweetened (I use full fat)
- ¼ cup all-natural maple syrup
- 2 tablespoons cocoa powder
- ¼ teaspoon pure vanilla extract
- (9) 3 oz Dixie cups
- 9 small popsicle sticks
In a blender, mix together the coconut milk, maple syrup, cocoa powder & vanilla.
Pour the mixture into each cup and place into the freezer.
Freeze for about 1 ½ hours, then add in the sticks.
Continue freezing overnight or for about 5 hours.
When you’re ready to eat, rip the paper cup off of the chocolate pop and enjoy!
Currently Reading: The Four Agreements by Don Miguel Ruiz