These ice pops are vegan, gluten free, refined sugar free and are super quick make. This makes them the perfectly cooling treat on a hot summer day.
Make the espresso as you would always do. If you don't have any, you can substitute with one large and strong cup of coffee.
Take a bowl, add the espresso, 600 ml almond milk, 50 ml maple syrup and vanilla powder. Mix well.
Pour into your ice pops molds. Mine has room for 8. This is the one I'm using*.
Freeze for at least 4 hours or preferably over night.
Melt the coconut oil at low heat. Add the cacao powder and maple syrup. Stir well until you've reached a smooth texture.
Finally add the almond milk (this is important. Otherwise the chocolate will have lumps.
Let's connect over on instagram! If you remake this recipe make sure to tag me @therawberry and use #therawberryeats so I can have a look and reshare your picture if you want to. I'd be super happy to see how yours turned out!
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