Vegan Salted Caramel and Chocolate Swirl Popsicles


Spring Valley BBW Hookups

These Vegan Salted Caramel and Chocolate Swirl Popsicles are a delightful treat perfect for hot days. Creamy coconut milk combined with rich caramel and chocolate flavors, with a hint of sea salt, make these popsicles irresistible.

Ingredients:
  • 1 can 13
  • 5 oz full-fat coconut milk
  • 1/2 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1/4 cup vegan chocolate chips

Instructions:

Put coconut milk, coconut sugar, maple syrup, vanilla extract, and sea salt in a saucepan and heat them over medium-low

For about 5 minutes, stir the mixture all the time until it starts to boil and the sugar is gone

Take it off the heat and let it cool down a bit

Fill up each popsicle mold about halfway with the mixture

In 30-second bursts, stir the vegan chocolate chips in a bowl that can go in the microwave until the mixture is smooth

Put melted chocolate into each popsicle mold and spread it out

Slowly stir the chocolate into the caramel mixture with a toothpick

Put in the popsicle sticks and freeze for 4 to 6 hours, or until solid

Once the popsicles are frozen, run the molds under warm water for a short time to get the popsicles out

You can serve it right away or put it in an airtight container and put it in the freezer


Comments

Post a Comment

Popular posts from this blog

Roasted Tomato and Red Pepper Soup

Image
This Roasted Tomato and Red Pepper Soup is bursting with flavor from the roasted vegetables and aromatic garlic. Its a comforting and hearty soup thats perfect for a cozy night in. Ingredients: 6 tomatoes, halved 2 red bell peppers, halved and deseeded 1 onion, chopped 4 cloves garlic, minced 2 tablespoons olive oil 4 cups vegetable broth 1 teaspoon dried thyme Salt and pepper to taste Fresh basil leaves for garnish Instructions: Preheat oven to 400F 200C Place tomatoes and red bell peppers on a baking sheet, cut side up Drizzle with olive oil, sprinkle with salt and pepper, and roast for 25-30 minutes until softened and slightly charred In a Dutch oven, heat olive oil over medium heat Add chopped onion and minced garlic, saut until fragrant and translucent, about 5 minutes Add roasted tomatoes and red bell peppers to the pot along with vegetable broth and dried thyme Bring...
Read more