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Green vegan pudding pops


green vegan pudding pops

Ingredients 13
Servings 8
Time 30 mins + 6 hrs freezing time

Ingredients

  • 1
    large avocado
  • 1 x 400 ml
    can
    coconut cream
  • 375
    ml
    silken tofu
  • 160
    ml
    brown sugar
  • 125
    ml
    almond milk
  • 60
    ml
    lime juice
  • 30
    ml
    coconut flour
  • 15
    ml
    vanilla essence
  • 15
    ml
    chia seeds
  • green gel food colouring (optional)
  • 250
    ml
    dark vegan chocolate - chopped
  • 15
    ml
    coconut oil
  • 125
    ml
    corn flakes - finely ground
 

Method

5 mins
 

Combine the avocado, coconut cream, tofu, brown sugar, almond milk, lime juice, coconut flour and vanilla essence in a food processor and blend until smooth.


Stir in the chia seeds and brighten the colour of the mixture with some food colouring, if preferred. 


Pour the mixture into popsicle moulds (125ml volume each), add a wooden popsicle stick and freeze until firm, 6 hours or overnight.


Line a small baking tray with baking paper.


Combine the vegan chocolate and coconut oil in a bowl set over a double boiler and melt until smooth.


Pour the chocolate mixture into a wide glass and allow to cool, 5 mins.


Unmould the frozen popsicles and dip the top half of each one into the melted chocolate and sprinkle some of the ground corn flakes on top.


Lay the dipped popsicles onto the lined tray and freeze, 30 mins.


TIP:
Certain chocolate brands have a few chocolate bars that are naturally vegan, for example Beacon and Afrikoa. Vegan chocolate is also available at Health stores.


TIP:
Silken tofu is available at certain retailers as well as at most health stores and Chinese supermarkets. Some firm tofu brands can also be used, as long as it is blendable and not too firm and grainy in texture.

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Read more on: desserts  |  coconut  |  recipes  |  avocado  |  vegan
 

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