Imagine a dessert that's not only sinfully delicious but also completely plant-based and surprisingly easy to make. These Vegan Chocolate Mousse Pops are about to revolutionize your summer treat game, offering a creamy, rich chocolate experience that will make you forget all about traditional dairy desserts. Whether you're a committed vegan, lactose-intolerant, or simply looking for a healthier dessert option, these pops are your ticket to chocolate heaven – no complicated techniques or hard-to-find ingredients required!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Dessert
Serves: 6 pops
Ingredients
- 1 cup silken tofu
- 1/2 cup dairy-free dark chocolate chips
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- Popsicle molds
Instructions
- Drain the silken tofu and pat dry with paper towels to remove excess moisture.
- Melt the dairy-free dark chocolate chips using a double boiler or microwave. If using microwave, heat in 30-second intervals, stirring between each interval until smooth and completely melted.
- Add the drained silken tofu, melted chocolate chips, maple syrup, and vanilla extract to a high-speed blender or food processor.
- Blend the mixture on high speed for 2-3 minutes until completely smooth and creamy, scraping down the sides as needed to ensure no lumps remain.
- Taste the mixture and adjust sweetness by adding more maple syrup if desired.
- Pour the chocolate mixture into clean popsicle molds, leaving about 1/4 inch of space at the top for expansion during freezing.
- Insert popsicle sticks into the center of each mold.
- Place the molds in the freezer and allow to set for 4-6 hours or overnight until completely frozen.
- To remove pops, run the molds briefly under warm water to help release the popsicles.
- Serve immediately or store in a freezer-safe container with parchment paper between layers for up to one week.
Tips
- Use high-quality silken tofu for the smoothest texture possible. The smoother your tofu, the creamier your pops will be.
- When melting chocolate, go slow and steady. Use low heat and stir frequently to prevent burning.
- For an extra flavor boost, consider adding a pinch of sea salt or a dash of espresso powder to enhance the chocolate's depth.
- Make sure to leave a little space at the top of your popsicle molds to allow for expansion during freezing.
- If you want to get fancy, try drizzling melted dark chocolate or sprinkling crushed nuts over the pops after they're frozen for added texture and visual appeal.
- Use a high-speed blender for the smoothest possible mixture – food processors work too, but may leave slightly more texture.
- For easy removal, run the molds under warm water for just a few seconds before pulling out the pops.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 4g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 0mg
