Vegan tahini and cacao popsicles make for a rich flavor duo and an easily delicious cool treat on a hot day.
This time of year, I’m always too hot and looking for cooling things. My favorite warm weather snack is a huge bowl of super chilled watermelon – my all-time favorite Summer love. I’ve been using my popsicle molds like crazy since I’m always looking for some kind of chilled treat. Sometimes it’s leftover green smoothie popsicles, berry and yogurt pops or something a little more decadent. This recipe is from Virpi & Tuulia’s lovely new book N’ICE CREAM – which should be your Summer staple. It’s filled with vegan (or non-dairy) ice creams and desserts that you can whip up in 5 minutes with simple, pure ingredients. These pops are like ice cream – super creamy with nothing but a blender. Plus, I love anything that marries tahini and chocolate together. 90 degree humidity might not be fun, but eating ice cream pops isn’t so bad either. 
- Total Time: 10 minutes plus freezing time
- Yield: 8 popsicles 1x
Description
These vegan tahini and cacao popsicles combine creamy coconut milk with rich tahini and cacao for a decadent, cool treat perfect for hot days.
Ingredients
- 2 cans full-fat coconut milk (refrigerated overnight)
- 1 ripe banana
- 2 tablespoons tahini
- 2 tablespoons maple syrup or other sweetener
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
- 2 tablespoons cacao powder
- 2 tablespoons maple syrup or other sweetener (for cacao layer)
Instructions
- For the tahini layer: Once the coconut milk has been chilled, scoop out the thick, solid white cream and add it to a blender.
- Add the banana, tahini, 2 tablespoons of maple syrup, vanilla extract, and a pinch of sea salt to the blender. Blend until smooth.
- Pour the tahini mixture into a mixing bowl and set aside.
- For the cacao layer: In the same blender (no need to clean), add the remaining coconut milk solids, cacao powder, and 2 tablespoons of maple syrup. Blend until smooth.
- Layer the tahini and cacao mixtures into popsicle molds, alternating between the two layers to create a marbled effect.
- Insert popsicle sticks and freeze for at least 4 hours or until completely solid.
- To release the popsicles, run the molds under warm water for a few seconds.
Notes
Ensure the coconut milk is well chilled to separate the cream from the liquid. You can substitute honey or agave syrup for maple syrup if preferred. Store popsicles in the freezer for up to 2 weeks. For a more intense chocolate flavor, increase the cacao powder to taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 popsicle
- Calories: 150
- Sugar: 8
- Sodium: 20
- Fat: 12
- Carbohydrates: 12
- Fiber: 2
- Protein: 2
- Cholesterol: 0
Frequently Asked Questions
What type of tahini should I use for the Tahini and Cacao Popsicles?
Use a smooth, well-mixed tahini for the best texture and flavor in your popsicles.
Can I substitute the cacao powder with another ingredient?
You can try using carob powder or a different nut butter, but note that the flavor will change significantly.
How long should I freeze the popsicles to ensure they set properly?
Freeze the popsicles for at least 4-6 hours, or until fully solid.
