Vegan Chocolate Ice Pops

These vegan chocolate ice pops are creamy, sweet and satisfying. They're also quick and easy, nut-free, kid-friendly and hide "invisible" beans.

Category Dessert, Snack

Cuisine Vegan

Tags chocolate, dairy-free, egg-free, gluten-free, nut-free, oil-free, salt-free, soy-free, sugar-free

Prep Time 4

Cook Time 10

Freezing time 4

Total Time 4 10

Makes small popsicles

Calories 134kcal

Author Nikki, Eating Vibrantly

Ingredients

1 can black beans , drained and rinsed (250g)
1 can coconut milk (400ml)
2/3 cup medjool dates (150g)
1/3 cup cacao powder (30g)
1/2 tsp vanilla bean powder or 2 tsp vanilla extract

Method

Add everything to your high-speed blender and blend until smooth.
Spoon into your popsicle mould, add popsicle sticks/holders and freeze for at least 4 hours (preferably overnight).

Preparation

Before: -
During: 5 mins
After: 4 hours (at least) to freeze
Need: Blender, popsicle mould, freezer

Nutrition Information

Serving: 1popsicle; Calories: 134kcal; Carbohydrates: 16.7g; Protein: 3.2g; Fat: 7.6g; Saturated Fat: 6.5g; Polyunsaturated Fat: 0.1g; Monounsaturated Fat: 0.4g; Sodium: 5.2mg; Potassium: 273mg; Fiber: 3.5g; Sugar: 8.4g; Vitamin C: 0.8mg; Calcium: 20mg; Iron: 2mg