Mint Chocolate Popsicles Recipe {Vegan}
This vegan mint chocolate popsicles recipe was developed exclusively for Nuts.com and our customers by Miryam Quinn Doblas, Registered Dietitian (RD). Miryam shares her passion for nutrition and healthy eating on her website, Eat Good 4 Life.
In my house, summertime calls for popsicles! I’m not talking about the store-bought varieties that are loaded with high fructose corn syrup and artificial colors. For my family, it’s all about homemade popsicles made from all natural ingredients. Cool mint and smooth chocolate come together in these dairy-free pops for a healthy, refreshing treat that everyone can enjoy.
For a secret nutrient boost, I blended some Organic Spirulina into the popsicle mixture. Spirulina is a blue-green algae that bestows impressive health benefits. Recognized as a complete protein source, it provides an ideal balance of all 9 essential amino acids. It also fights stress and fatigue with its high source of B-vitamins, iron and antioxidants. An added bonus of this superfood? It lends a natural minty green color to the frozen treats.
Organic Cacao Nibs and Organic Cacao Powder get credit for adding the velvety chocolate flavor to this mint-chocolate pairing. Both are made simply from cacao beans for that signature full-bodied chocolate taste, without sweeteners or additives. Cacao is naturally loaded with heart-healthy antioxidants and magnesium, so it packs a remarkable health boost.
The creamy vegan base for these frozen pops is coconut cream, a source of healthy fats. If you want, you can reduce the fat content by using more almond milk in place of coconut cream, but the cream creates an ideal texture. If you do not have canned coconut cream, you can get it from a can of coconut milk. Simply let your can of coconut milk set in the fridge for 24 hours, and then collect the creamy white portion that rises to the top of the chilled can.
These mint chocolate popsicles are ready to enjoy straight out of the freezer, and even better with a dark chocolate drizzle. They’re the perfect treat for a poolside party or any warm summer day. No one will guess that they have a boost of health benefits from spirulina. I hope you make these better-for-you popsicles to enjoy with your loved ones!
Ingredients
- 14 oz Coconut Milk
- 1 tbsp Organic Cacao Powder
- 1/4 cup Organic Cacao Nibs
- 1/4 cup maple syrup
- 1-2 tsp Organic Spirulina
- 2 tsp mint extract
- 1 tbsp Organic Coconut Oil
- 1/3 cup dark chocolate chips, vegan
Instructions
- Place all the popsicle ingredients into your blender and pulse until the mixture comes together. Divide the mixture among the popsicle molds and place a wooden stick in each compartment. Freeze for at least 3-4 hours.
- Before serving the popsicles, place the chocolate chips and coconut oil in a microwave-safe dish and melt in 30 seconds intervals until completely melted.
- Drizzle the melted chocolate over the frozen popsicles. Enjoy!
Notes
*You can either use canned coconut cream, or get the cream from a can of coconut milk. For the latter method, simply refrigerate a can of coconut milk for 24 hours prior to making the recipe. Once you open the can, you’ll see that the creamy white portion (the coconut milk) has risen to the top. Scoop it out and use it in the recipe.
This recipe was developed and photographed exclusively for Nuts.com by Miryam Quinn Doblas, RD, of Eat Good 4 Life.
6 Responses to “Mint Chocolate Popsicles Recipe {Vegan}”
What is the light green powdery stuff in the picture of all the ingredients on the blender, I know the dark green is spirulina. Thanks
Hi Tania – The light green color that you see is created by the spirulina mixing with the coconut milk. All of the ingredients are listed in the recipe 🙂
This sounds so yummy – I can’t wait to make them!! Do you have a link to these particular popcicle molds? I don’t like most of the ones I’ve tried as they topple all over the place when each mold is a separate piece. 😉
Hi Heather! Sure, you can find the popsicle molds that Miryam used here. Hope that helps!
Hi! I just made this for my 3 year old. I can’t wait for her to try it.
I know this is a vegan recipe, but could one substitute the coconut milk with Greek yogurt?
Thanks!
Hi Susan!
Sure, let us know how it works out! Sounds tasty!