Coffee Malt Popsicles with Hazelnut and Dark Chocolate
Hello #popsicleweek!!! These should appeal to the child inside while delighting your adult palette. #vegan Coffee Malt Popsicles with Hazelnut and Chocolate. The coffee-malt combo is my new addiction and it was calling to me when the pop mold emerged from the cabinet. Hazelnuts and chocolate simply felt like the right layering of indulgence. If you prefer to keep it simple, omit the additional nuts and chocolate. I was inspired by a delicious iced malt coffee I was served last weekend in Boston (I can't remember the name of the cafe, but when I get it, I'll tag and share it here). I'll post the #recipe below!
Coffee Malt Popsicles (with Hazelnut and Dark Chocolate)
3/4 cup strong brewed dark roast coffee (espresso works well, too)
1/2 cup cashew cream (soak 1/2 raw cashews overnight, drain and blend with approx 1/3 cup water until creamy smooth, makes ~1 cup)
3 Tbs malted milk powder
1/2 cup almond milk
1/4+ c crushed hazelnuts
3/4 c dark chocolate chips, gently melted and combined with 1 tsp coconut oil
Arrange a flat surface in your freeze (mine was not level🙈). Add about 1 tsp crushed hazelnuts to each mold (or not). Blend all ingredients until creamy smooth (I use a @vitamix) and pour into each allowing about 3 millimeters from the top to allow for expansion. Using a chopstick (or similar), gently stir to incorporate crushed hazelnuts, if adding. Freeze for at least 3 hours or overnight. Gently remove from mold. Drizzle with prepared chocolate and sprinkle with remaining chopped hazelnuts. Enjoy!