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Vegan cocoa popsicles

by Ada Parisi
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Ghiaccioli vegani al cacao

Vegan cocoa popsicles: a fast dessert and perfect for summer snacks. greedy, with intense aromas. Preparation time? Five minutes. To prove it to you, You can find the VIDEO RECIPE in 30 seconds on my YouTube channel. Obviously, if you are not vegan you can use whole milk instead of coconut milk. Or reduce whole milk for the benefit of a little’ cream. I have to admit, though, that these cocoa popsicles are better without cream, because the cream makes them a little’ creamy but also fatter. And so instead they are good and have an intense taste, but they remain very refreshing. If you prefer fruit tastes, try the YOGURT AND FRUIT POPSICLES, the catchphrase of summer. And have a look at all my ICE CREAM RECIPES AND SEMIFREDDI: get inspired by something fresh!

Bananas give the right consistency: and the more mature they are, the better, so you can limit a lot or even avoid sugar. Is’ Important that the cocoa powder is bitter and that it is of high quality. The Liquor, grappa or rum, helps counteract the formation of ice crystals: to the taste the intake of alcohol is practically imperceptible, but at the level of consistency it makes the difference. I decorated the popsicles by dipping them in melted chocolate and sprinkling the top with pistachio grains. But they are also great on their own. About sugar: you can put icing sugar if you do not have calorie problems. Or a few drops of liquid sweetener. Or erythritol, now become famous.

What is erythritol and how to use it for sweetening in cooking

The eritritolo is a sweetener substitute for sugar but practically without calories. Is’ produced in the laboratory through the fermentation of sugars naturally present in some types of fruit such as grapes and corn. At the level of chemical composition it is a polyol, which is not absorbed by the body, but expelled through the urine. That's why it has no calories. Its sweetening power is equal to about 70% of that of sugar and has no aftertaste, like Stevia, which tastes distinctly of licorice.

The erythritol is therefore recommended for diabetics, because it has no impact on blood sugar, and to those who suffer from tooth decay, because it is not cariogenic. It is found on the market in the form of semolated or veil erythritol, but be careful because sometimes it is mixed with Stevia and is not, Therefore, tasteless. I buy it on Amazon. As well as the silicone icicle molds. I started using it because my dad, who loves sweets, has high blood sugar. And I feel good, so I recommend it in case you are on a diet or have blood sugar problems. Otherwise, use sugar in the right quantities.

Vegan cocoa popsicles

Ghiaccioli vegani al cacao

VEGAN COCOA POPSICLES (easy recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

2 mature banana (also very mature)

250 milliliters of coconut milk (or whole milk if you are not vegan)

50 grams of unsweetened cocoa powder

2 tablespoons of grappa or white rum

if you want to sweeten the popsicles you can use: 50 grams of erythritol or 30 grams of extra-small sugar or a few drops of sweetener

  • TO DECORATE

100 grams of bitter or milk chocolate

chopped pistachios, to taste

Procedure

Vegan cocoa popsicles are very simple to prepare, have a look at VIDEO RECIPE in 30 seconds on my YouTube channel: peel ripe bananas and put them in the blender or pimer glass. Blend quickly until reduced to cream. Add the bitter cocoa powder, one teaspoon at a time, alternating it with coconut milk or whole milk.

When you have run out of cocoa and milk and you have obtained a thick cream, dark, smooth, glossy, add the sweetener, sugar or erythritol. You can also not put any sweetener if the bananas are very ripe: in any case, taste the mixture first to see if it is to your taste.

Last step: the liquor. Add it to the mixture and blend again for a second, so that the ingredients blend perfectly.

Pour the cream into the icicle molds and place in the freezer for 6 hours or in any case until the cocoa popsicles have retaliation.

If you want to decorate popsicles with melted chocolate, you have to melt the chocolate in a water bath or microwave and put it in a glass. Let it cool until it reaches room temperature: you have to get a melted chocolate still sticky but not hot, otherwise the popsicles will melt. Dipping popsicles in chocolate, so as to cover only the top. Then decorate with pistachio grains.

You can store vegan cocoa popsicles in a frost bag, in freezer, for no more than a week. Or eat them immediately! Bon appétit!

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