Today my friend Meg from Beard + Bonnet is taking over the reigns because I’m too busy devouring chocolate popsicles and also because I asked her to kick off summer for us with one of her delicious gluten-free, vegan treats! I could not be more excited about what she came up with; fudgey vegan pops with a touch of chile and cinnamon that only take 10 minutes to put together, simply amazing, check it out! Don’t forget to hop over to her blog too for hundreds more incredible gluten-free recipes. -Kate
Hi there all of you lovely ¡Hola! Jalapeño readers, it’s Meg from Beard and Bonnet again! I am so excited to share another recipe here with you today. Kate is one of my favorite ladies on the internet, her dishes make my tummy growl on the regular and I just cannot get enough of her fresh take on Mexican food. Now that I have introduced myself let’s get down to business, after all you are here for the popsicles right?!
Summer is upon us and I am hankering for a popsicle!! Here in Southern California it can get pretty hot for long stretches of time in the warmer months. During those miserably hot weeks my family and I feast on ice cream and popsicles for dinner at least once every year.
Look, I know it’s not a healthy choice for a meal, but I figure you only live once and with no a/c in our house there is no way I intend on turning on a stove in 98°F weather. Besides, the kids look forward to our frozen feast all year long and honestly I get a bit nostalgic about it too.
This year I plan on having a batch of these Mexican Chocolate Popsicles on hand for Todd and I. They are velvety smooth and subtly sweet with a little kick at the end from the addition of cayenne pepper. He and I love them! The kids admittedly can’t take the heat, so I will have to make a batch of just plain chocolate popsicles, but that’s alright. It means more of these babies for Todd and I!
Recipe from Meg van der Kruik of Beard + Bonnet
- 1 cup cashews
- 1½ cups water
- 1 (13.5-ounce) can full-fat coconut milk
- ¾ cup sugar
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons cinnamon
- 1/8 teaspoon cayenne pepper
- 12 cinnamon sticks or popsicle sticks
- Mini chocolate chips, if desired
- Combine the cashews and water in a blender and process until creamy. Add the coconut milk, sugar, cocoa powder, cinnamon and cayenne pepper then blend again briefly. Pour the mixture into popsicle molds, cover and freeze for 3-4 hours.
- Once partially frozen insert cinnamon sticks for handles and sprinkle mini chocolate chips on the bottom, pressing lightly to secure if desired. Keep for up to 2 months in the freezer.