Today my friend Meg from This Mess Is Ours is taking over because I’m too busy devouring chocolate popsicles — and because I asked her to kick off summer with one of her delicious gluten-free, vegan treats! I’m thrilled with what she created: fudgey vegan pops with a touch of chile and cinnamon that take about 10 minutes to prepare. Simply amazing. Don’t forget to visit her blog for hundreds more gluten-free recipes. -Kate
Hi Hola! Jalapeño readers — it’s Meg from This Mess Is Ours. I’m excited to share another simple, delightful recipe with you. Kate’s fresh take on Mexican flavors is one of my favorites, and I’m happy to bring a cool, chocolatey treat to help kick off summer. Let’s get to the popsicles!
Summer is here and I’ve been craving popsicles. In Southern California the heat can stick around for long stretches, and during those hot weeks my family often enjoys ice cream and popsicles for dinner. It’s not the healthiest choice every night, but with no air conditioning and temps near 98°F, I’m not about to turn on the stove. The kids look forward to our frozen feast, and I get a bit nostalgic too.
This year I plan to keep a batch of these Vegan Mexican Chocolate Popsicles on hand for Todd and me. They’re velvety and subtly sweet with a gentle heat from cayenne pepper. The kids prefer a milder version, so I’ll make a plain chocolate batch for them — which means more spicy ones for us!
Vegan Mexican Chocolate Popsicles Recipe
12 popsicles
10 minutes
4 hours
4 hours 10 minutes
Recipe from Meg van der Kruik of This Mess Is Ours
Ingredients
- 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
Instructions
- 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 or popsicle sticks for handles. Optionally sprinkle mini chocolate chips on the bottom and press lightly to secure. Store in the freezer for up to 2 months.
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 241
Total Fat: 14g
Saturated Fat: 7g
Trans Fat: 0g
Unsaturated Fat: 6g
Cholesterol: 0mg
Sodium: 79mg
Carbohydrates: 30g
Fiber: 3g
Sugar: 22g
Protein: 3g
Did you make this recipe?
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