Dates loan the ideal measure of sweetness, while additionally keeping these refined sugar free. Full fat coconut milk makes for a velvety base that is anything but difficult to mix, so no powerful blender is required. For the espresso, I utilized moment espresso. By utilizing granules rather than cooled fermented espresso, you lessen the measure of water and in this way up the measure of richness.
You can likewise utilize my preferred home grown espresso subsitute, Dandy Blend. I incorporated some discretionary include ins, similar to vanilla concentrate and cacao nibs, however extremely these are so fulfilling even without them. I additionally left a few proposals for further lessening any ice precious stones for the smoothest, creamiest outcomes, yet truly, a little icyness on a hot day isn't really an awful thing.
- 1 can full fat coconut milk (I like Thai Kitchen)
- 6 large, soft pitted medjool dates (if they are dry or hard, soak for 5 minutes in hot water and drain)
- 1 tsp instant coffee, espresso powder (or more for a stronger coffee flavor), or 1 tbsp non-coffee Dandy Blend
- 1/2 tbsp vanilla extract (optional)
- pinch of salt (optional)
Instructions
- Blend everything together in your blender until smooth, then tap the blender on the counter to reduce the amount of large bubbles. You could even let it set in the fridge for an hour or two, as is sometimes done when making ice cream, but I usually just get to pouring and freezing right away. Taste and add more instant coffee granules for a stronger coffee flavor or another date or two for sweeter pops. Pour the mixture in your popsicle molds or small paper cups. Add in some cacao nibs, if desired. Freeze for about 30 minutes and then add the popsicle sticks. Freeze until firm. Run popsicle molds or cups under warm water to release them. Drizzle with melted chocolate and sprinkle with coconut, if you want to get fancy-shmancy.
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