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
Scale
- 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