Guys! I did it again. Cauliflower in a dessert! And they turned out perfect.
These Chocolate Cauliflower Popsicles are so so simple to make, with no churn required, I don't know why I hadn't made them till now. They're super impressive with little to no skill required, if you have a blender and popsicle molds, you're already half way there. Made with just 6 ingredients there's really no excuse not to make these before Summer is out.
These Chocolate Cauliflower Popsicles are:
Keto Friendly
Nut Free (just minus the pistachio coating)
Dairy Free
Soy Free
Gut Friendly
Vegan
Refined sugar free
and contains hidden protein!
Want to make them more creamy?? Simply add 1/3 cup of your choice of nut butter (or Tahini or Sunbather for my nut free peeps) to the mixture. You'll end up with a super creamy and decadent ice cream.
Makes 6 popsicles
What you'll need:
Equipment
Popsicle mould
Popsicle sticks (or use the generic ones they give you with the popsicle mould
Blender
Popsicles
2 cups steamed cauliflower rice (or florets)
1 can full fat coconut milk
1/2 cup cacao powder
1 small scoop pure monkfruit (this keeps it Keto friendly, if you don't have monk fruit, opt for coconut sugar, honey or maple syrup to taste , around 1/4 cup)
1 scoop vanilla protein powder (I used Silver Fern Brand Plant Based Protein Powder which has added probiotics and digestive enzymes, use code 'peanut head' for a discount on their website)
1 tsp vanilla essence or 1/2 tsp vanilla beans
Pinch sea salt
Outer Shell
2 tbsp coconut oil
200g super dark chocolate (to keep it Keto friendly, use an unsweetened chocolate and add a small amount of your monk fruit or stevia to it or a sugar free chocolate like 'Lily's') I used Hu Kitchen dark chocolate which is sweetened with coconut sugar
1/3 cup pistachios, chopped very fine
What to do:
Place steamed cauliflower rice into you blender, blend till smooth.
Add in the coconut milk and blend till incorporated.
Add in remaining popsicle ingredients. Blend till smooth and you have a thick, chocolatey mixture. (If you're adding nut/seed butter, use it during this step)
Pour mixture into popsicle moulds allowing 1/2 cm of room at the top
Stick your popsicle sticks into the center of each mould, allowing enough of the stick to 'stick out' so you have something to hold.
Place in the freezer for 4 hours or until COMPLETELY set.
Once popsicles are completely set, we want to now remove them fromm their moulds. Depending how frozen they are you may want to run the mould under warm water, one at a time to allow for a seamless exit.
Once all the popsicles have been removed from their moulds. Place on a cutting board lined with parchment paper and place in the freezer while you prepare your chocolate shell.
In a small saucepan, over a light heat, gently melt down your chocolate with the coconut oil. Using a spatula, stir well and remove from the heat as soon as the chocolate melts.
Pour melted chocolate into a wide but shallow dish. (You'll want a dish that will fit your popsicle, a good test is to take a popsicle and lay it down into your desired dish. If it doesn't touch the sides when laying flat and can hold your melted chocolate then you're good).
One by one, coat your popsicles by dipping them into the chocolate on each side. Allow any excess chocolate to drip off, (the chocolate should harden pretty quickly). Place back on the parchment and repeat for the remaining popsicles.
Once all popsicles are coated, coat them for a second time. This time as soon as they have a second coat sprinkle your chopped pistachios on the tip of each before the chocolate has a chance to set.
Lay all popsicles flat, serve to your friends on a bed of ice or enjoy right then and there!
** Any remaining popsicles should be stored in the freezer
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