Indy Power: Top of the popsicles
Packed with cashew, coconut and cacao, these pops are summer on a stick...
These are insanely good. They're so fudgy and irresistible, and you can elevate them even more by decorating them with your favourite toppings. They should keep well in the freezer for a few months (if you have the willpower) and, once you have a popsicle mould, they're so simple to make.
Makes 6. Gluten-free, dairy-free, vegan & paleo-freindly
125ml melted coconut oil
210g cashew butter
125ml maple syrup or honey
2-3 tbsp cacao powder
50g dark chocolate
1 tsp coconut oil
Toppings of your choice, such as roasted nuts, cacao nibs, coconut flakes
Add the melted coconut oil, cashew butter and maple syrup to a medium saucepan on medium heat.
When it's all melted, whisk it well until completely smooth.
Take it off the heat and add in the cacao powder to taste. (I like it super rich so I add 3 tbsp).
Pour the mixture into your popsicle moulds and put them in the freezer for 1-2 hours to set.
When they're frozen, slowly melt the chocolate. Stir in 1 tsp coconut oil.
Remove the popsicles from their moulds and decorate them with the chocolate and toppings.
Pop them back in the freezer for a few minutes until the chocolate hardens and then serve.
They should keep well in the freezer for a few months.
Once you have popsicle moulds, there are so many different ways you can fill them. For something a little more refreshing, I love making coconut water pops: I chop up berries or other fruit and add a few chunks to each one, then fill them up with coconut water and freeze. They’re so simple and light — and heaven on a hot day. Chopped mango and passionfruit is my favourite combination.
Cacao nibs are one of my favourite toppings for these popsicles, as well as things like porridge or yoghurt. It’s no secret that I’m a cacao fan: I seem to constantly be singing its praises (and eating it). Cacao nibs are cacao beans that have been roasted, separated from their husks and broken into smaller pieces — essentially, they’re an all-natural chocolate chip. They’re one of the most antioxidant- and magnesium-rich foods we can eat and they’re full of iron and fibre. They’re slightly bitter, so they’re a bit of an acquired taste, but they have the best crunch and I’ve come to love their rich flavour. I love adding them to cookies and granola bars, and sprinkling them over just about anything.