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Vegan Mexican Chocolate Popsicles Recipe

Recipe from Meg van der Kruik of Beard + Bonnet

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Ingredients

Instructions

  1. 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.
  2. 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.
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