Chocolate Peppermint Pudding Pops

By Bailey1_

Ingredients

• Chocolate Coating:
• 1/2 cup raw cashews or macadamia nuts (60g)
• 2/3 cup milk of choice (160g)
• scant 1/8 tsp salt
• 2 tbsp sugar of choice or xylitol (24g)
• pinch pure stevia, or 1 extra tbsp sugar of choice
• 1 tsp pure vanilla extract
• just over 1/8 tsp pure peppermint extract
• 2 tbsp cacao or cocoa powder (10g)
• 2 tbsp coconut oil (20g)
• 1 tbsp pure maple syrup or agave (15g)

Details

Servings 1
Adapted from us-mg6.mail.yahoo.com

Preparation

Step 1

These pudding pops are like eating a York Peppermint Patty straight from the freezer.

In a cereal bowl, cover the nuts with water. Let sit 6-8 hours. (For a nut-free popsicle recipe, try these yogurt-based Mint Chocolate Pops.) Drain completely, and be sure to pat dry. Blend all ingredients together until completely smooth. Pour into popsicle molds. Once frozen, dip each pop in the chocolate sauce recipe listed. Then place on a sheet of wax paper and immediately re-freeze. You’ll probably only use around 1/2 the coating, but it’s better to make a bigger amount for easier dipping. Makes 7 homemade pudding pops the size of the ones in the photos.
Chocolate Coating: