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Mexican Hot Chocolate Popsicles Made with All Vegan Ingredients is the Perfect Dessert Recipe for Those Hot Summer Days.  Instead of Refined Sugar, I used Coconut Palm Sugar and Agave.  It has Cayenne Pepper, Cinnamon Powder and Nutmeg.  Add Chopped Hazelnut for a Crunch.

Is the sun shining where you are?

Here in Florida, we are experiencing ANOTHER heat wave.

I can’t get enough of frozen drinks like my caramel macchiato and melon slushies.

Overhead View of one Chocolate Popsicle Topped with Chopped Hazelnut. The Popsicle in on Top of Ice Cubes in a Steel Plate. 2 Other Partially Visible Popsicles are also placed on the Plate. The Plate is surrounded by Cinnamon Sticcks, Chopped Hazelnuts and Cinnamon Powder

Is there anything better than a frozen chocolate on a hot summer day? No, there isn’t any better than sitting on the patio with a chocolate popsicle in hand.

This is my special treat.  It is one of the easiest vegan desserts because there is very little effort required on your part.  It took me 10 minutes to make it and then let it freeze.

Front View of a Vegan chocolate Popsicle is Been Bitten into. The Popsicle is Placed on top of a Stainless Steel Plate Filled with Ice Cubes. 2 Other Partially Visible Popsicles are in the Background. Cinnamon Sticks are on the Left of the Plate

I am a huge fan of Mexican Hot Chocolate and my favorite recipe is made by the wonderful food blogger at Minimalisst Baker.  She has a delicious recipe for Vegan Hot Chocolate that I love drinking on cold winter nights.  Just so that my taste buds don’t forget how delicious they taste, I decided to make a summer friendly popsicles out of her recipe.

Check out her recipe at Minimalist Baker’s Mexican Hot Cocoa

You can use Mexican chocolate in the recipe, if you like.  Personally, I went with vegan cocoa because I like to control the cayenne level in this recipe.  My favorite vegan cocoa is the (affiliate link) Whole Food Powder because it is completely vegan friendly.

Overhead View of a Stainless Steel Plate Filled with Ice Cubes. On Top of the Ice Cubes, are 4 Chocolate Popsicles Arranged in a Square. The Plate is surrounded by Cinnamon Sticks, Chopped Hazelnuts, Cayenne Pepper at the Tip of a Small Steel Spoon and Cinnamon Powder. There is a Small Stainless Steel Bowl on the Top Right of the Picture Filled with Cayenne Pepper

I am starting to move away from refined sugars.  The best substitute for refined sugar, I have found, is (affiliate link) Madhava’s coconut palm sugar.  It is unrefined and tastes just like regular brown sugar.

For best results, freeze it overnight and you will have the perfect dessert recipe the next day.

The cayenne pepper is the star of this recipe.  Without it, this Mexican Hot Chocolate Pops taste flat.  The nutmeg and cinnamon powder add a different level of spice.  Together, they make the perfect popsicle recipe!

Side view of a Mexican Hot Chocolate Popsicle topped with Chopped Macademia Nuts. The Popsicles are on a Steel Plate with Ice Cubes. There are 3 Other Popsicles Blurred in the Background

I like a little crunch in my popciscles, so, I added hazelnut.  They are optional, but, they add texture to the popsicle.

If you like Mexican recipes, you should try my Vegan Taquitos, Mexican Dip and Mexican Fried Rice.

What is your favorite popsicle recipe?

Version one of this recipe

Old Mexican Hot Chocolate Pops Recipe Photo

Occasionally, I will go back and re-do my recipes + Images.  This was my first version of Mexican Pops.  The recipe was delicious, but, it had alcohol in it.  I decided to make a non-alchoholic version.

Overhead View of one Chocolate Popsicle Topped with Chopped Hazelnut. The Popsicle in on Top of Ice Cubes in a Steel Plate. 2 Other Partially Visible Popsicles are also placed on the Plate. The Plate is surrounded by Cinnamon Sticcks, Chopped Hazelnuts and Cinnamon Powder

Mexican Hot Chocolate Popsicles

Rini
Mexican Hot Chocolate Popsicles Made with All Vegan Ingredients is the Perfect Dessert Recipe for Those Hot Summer Days.
Comment Below!
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Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Course Dessert
Cuisine Mexican
Servings 4 Popsicles
Calories 493 kcal

Ingredients
  

Instructions
 

  • In a medium pan, heat the coconut milk and cream on medium heat
  • When the milk is boiling, add all the other ingredients.
  • Mix well and let it cool to room temperature
  • Transfer into popsicle molds
  • Insert popsicle sticks and freeze overnight
  • Serve Immediately

Notes

7-11-17 UPDATE:  Please note that the recipe, when first posted, showed cocoa powder of 3/4 cup.  The correct about is 1/4 cup.  Apologies for the typo.  🙂
I used these (affiliate link) popsicle molds from Amazon

Nutrition

Serving: 4gCalories: 493kcalCarbohydrates: 57gProtein: 6gFat: 32gSaturated Fat: 25gSodium: 67mgPotassium: 541mgFiber: 7gSugar: 36gVitamin A: 280IUVitamin C: 2mgCalcium: 56mgIron: 6.3mg
Keyword vegan mexican desserts, what else can you do with hot chocolate
Tried this recipe?Let us know how it was!
Rini

Welcome to Healing Tomato . My name is Rini coming to you from the sunshine state. Florida is an haven of amazing cuisine which I incorporate into my recipes. From the first time a rolling pin was put in my hand at the age of 8, I have been cooking traditional Indian food in the kitchen. When I was able to reach the stove, I began exploring every world cuisine. I have cooked healthy foods and unhealthy ones too! Now, I focus on more wholesome recipes that are healing to body and soul. Come, heal with me! Contact Me

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30 Comments

  8. These look delicious, drippy and scrumptious for a summer treat! Love that have have chocolate and coffee. A good idea for a warm summer night!

    Reply

  10. Sign me up to be one of your taste testers now Rini! These sound and look delicious!

    Reply