Mint Chocolate Chip Popsicles
These mint chocolate chip popsicles are the perfect simple and healthy summer treat! This popsicle recipe only takes a couple of steps and uses whole foods plant based ingredients. This recipe is: vegan, oil-free, gluten-free, and refined sugar-free!
Equipment
Ingredients
- ⅔ cup raw cashews
- 6-8 medjool dates
- 1 13.5 oz can coconut milk
- 1 teaspoon pure peppermint extract
- ½ teaspoon vanilla extract
- 1 teaspoon Matcha Kari Matcha "TANVEGAN" for 20% off!
- 1 bag plant based chocolate chips
- cacao nibs optional
Instructions
- Begin by soaking your cashews and dates with just enough water to cover them in a bowl. Soak for at least 2 hours or overnight.
- Strain the cashews and dates and add to a blender along with coconut milk, matcha, vanilla extract, and peppermint extract. Blend until silky smooth - about 1- 2 minutes on high.
- Pour into 8 popsicle molds and insert popsicle sticks. Place in the freezer for at least 2 hours or overnight.
- Once frozen melt your chocolate chips and decorate popsicles however you like ( I like adding cacao nibs for the extra crunch). Place back in the freezer for about 5 minutes to allow the chocolate to cool. Serve and enjoy!
Notes
Make sure to keep the popsicles sealed/covered when storing to avoid freezer burn!
Tried this recipe?Let us know how it was!