Vegan chocolate and pistachio pops
6 servings Prep: 5 mins Chill/rest/proof: 12 hrs
Summer-ready super chocolatey vegan fudgesicles.
Rate this recipe
Tap for method
|2 cup||plant-based milk|
|2 tbsp||maple syrup|
|1/4 cup||cocoa powder|
|2||bananas — frozen|
|pistachios — chopped|
|chocolate sauce — melted coconut oil and cocoa powder|
Tap for ingredients
Pop all the ingredients in a blender and once blended transfer to popsicle moulds and freeze overnight.
Remove from the freezer and drizzle with the chocolate sauce and sprinkle with some of the crushed pistachios and enjoy.
Note: Substitute your favourite plant milk such as almond, oat or coconut milk.
Reprinted with permission from Georgia Roux, follow along on Instagram.