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.
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.
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.
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!
I like a little crunch in my popciscles, so, I added hazelnut. They are optional, but, they add texture to the popsicle.
What is your favorite popsicle recipe?
Did you do a double take? Occasionally, I will revisit previous recipes and do a makeover on them. You probably came to this page based on this photo. However, I decided to re-vamp the recipe and bring you the new version you see above. I think you will like.
Mexican Hot Chocolate Popsicles
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
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