· GLUTEN-FREE ·

If you’re anything like me you LOVED Magnums and other creamy ice creams as a kid.

So you can imagine how excited I was to make these, after not having anything like that in a while!

I think I’ve cracked the code with creamy vegan popsicles with this recipe. The key to getting them really creamy is using the 0.5g of xanthan gum. You can omit it if you want, but otherwise, your popsicles will be slightly crystalized in the middle instead of nice and creamy.

This recipe is an ode to my mom, who loves pecan-flavored ice cream so much and who I will always associate pecans with. Pecans with chocolate is so undeniably delicious, and good dark chocolate is key here.

I also recommend you use mini molds for these popsicles, they’re so cute and the perfect portion size for the decadence!

 

Substitutions:

• Get creative with the toppings. Use other toasted chopped nuts and seeds or toasted flaked coconut (also chopped), cacao nibs, or even goji berries.

• You can also flavor your filling with spices like cinnamon, cardamom, or nutmeg.

 

Great for:

Dessert, a sweet snack, a fun activity to do with kids, and to enjoy as a sweet dessert at a party or get-together.

Creamy pecan chocolate popsicles

Makes 10 mini popsicles (40g each)

Pecan Filling

100g raw pecans, soaked overnight in 300ml of water and drained

70g raw cashews, soaked overnight in 300ml of water and drained

170ml full-fat coconut milk

50ml maple syrup

6ml vanilla extract

Pinch sea salt

0.5g xanthan gum (optional)

 

Chocolate Coating

87g 80% or more dark chocolate, fnely chopped

8ml grapeseed oil

 

Pecans

45g toasted pecans, chopped

Pecan Filling

1. Add drained pecans, cashews, coconut milk, maple syrup, vanilla extract, salt, and xanthan gum (if using)* to a high-speed blender. Blend on high until completely smooth. You might need to help the blender either with a blender stick or by stopping and scraping down the sides every now and then.

2. Prepare your popsicle molds. Fill completely with the filling mix and tap the molds onto a flat surface to release any air bubbles. If using flat molds, scape off any excess filling to level out the molds.

3. Place molds in the freezer for at least 10 hours or until frozen completely. If using flat molds, carefully place the molds on a baking tray and then place them in the freezer, and after 1 hour, take them out and cover the exposed side with one layer of plastic wrap to keep the popsicles from absorbing any unwanted odors from the freezer.

 

Chocolate Coating

1. Add chopped chocolate to a small microwave-safe bowl. Microwave the chocolate in 5-minute intervals, stirring in between each one so that it melts evenly.

2. Once completely melted, add grapeseed oil and stir in. It should be nice and glossy. The reason we add oil is that it thins out the chocolate (otherwise it would be too thick to cover the popsicles), and we use grapeseed oil because it’s relatively flavorless compared with other oils like avocado, olive, or coconut.

 

Assembling

1. Have your melted chocolate handy and place the chopped toasted pecans on a flat plate. Once the popsicles are completely frozen, take them out of the molds an, one by one, spoon the chocolate over them to cover in whatever way you want. You can make a design or coat them completely. Whatever you do, make sure to work fast because as soon as the chocolate hits the cold popsicle it’ll start to harden.

2. While the chocolate still hasn’t hardened, quickly roll the popsicle in the chopped pecans. Set aside and repeat with the others.

3. Store popsicles in a sealed container in the freezer for up to 30 days.

 

*Note: Xantham gum helps the popsicles stay creamy. If you omit it, they’ll be more crystalized in the middle.