bakingglutenfreememories The summer heat is here and sometimes we just need a no-bake dessert to enjoy. Most people seem to light up at the idea of a popsicle or ice cream, not just children. So I created these espresso fudge pops that are rich, creamy, and refreshing!
These espresso fudge pops remind me a lot of the fudge pops I would have as a child, except these are healthier and are sweetened only with date syrup. The chocolate is well-balanced with the espresso and has a nice bit of peppy flavor from the ground cardamom, which reminds me of wonderful Mediterranean cuisine. These were even highly rated by a friend that usually does not like espresso or coffee at all. The pops are very simple to make, mostly patience is needed during the time they spend freezing.
Have both your espresso and sweet treat all in one as an afternoon pick-me-up!
Ingredients You Will Need
- espresso
- 1 can full-fat unsweetened coconut milk
- unsweetened oat milk, gluten-free
- vanilla extract
- cacao or cocoa powder
- date syrup
- ground cardamom
For another no-bake espresso dessert, try my Mini Creamy Espresso Cheesecakes.
These espresso fudge pops are: sweet, creamy, dairy free, gluten free, and refreshing!
How to Make Espresso Fudge Pops
First, take a small saucepan and add in the coconut milk, oat milk, vanilla extract, and ground cardamom. Whisk the ingredients together well. The oat milk adds to the creamy texture of these pops. Other dairy-free milks can be tried, but I can’t guarantee the same outcome.
Next, turn the saucepan to medium heat on the stove top, bringing the ingredients to a boil. (takes about 10 minutes) While the saucepan is heating up, prepare the espresso. Freshly brewed coffee can be substituted as well.
Once the saucepan is boiling, add in the freshly brewed espresso, date syrup, and cacao powder, whisking constantly until the powder is dissolved. This will take about 2 minutes. Maple syrup can be substituted for the date syrup, though it may change the texture a bit.
Then turn off the stove and let the saucepan cool for 1 hour, or until the mixture is cool enough to pour into the popsicle molds.
Now, once it is cool, give it a little whisk again and then use a funnel to pour the mixture from the saucepan into the molds. This part can become very messy so be careful!
Finally, freeze the pops for about 5 hours, or until the molds feel firm. Freezing time may vary depending on the size of your popsicle molds.
Lastly, before eating, set out the pops and let them thaw for 2-3 minutes before removing them from the popsicle mold. Or run a little bit of warm water on the outside of the molds to extract the pops.
Storage Tips and Notes
- Keep the pops in the freezer for up to 1 week for best results (to avoid freezer burn)
- To easily extract from the molds, run a little bit of warm water on the outside of the molds for it to pop out
- If you don’t have date syrup, you can substitute with maple syrup
- Coffee can be used in substitution of espresso
Espresso Fudge Pops
Ingredients
- 1 – 13.5 oz can full-fat, unsweetened coconut milk
- ¼ cup oat milk, gluten free (62ml)
- ¼ cup hot espresso (58ml)
- 1 teaspoon vanilla extract
- ⅛ teaspoon ground cardamom
- 3 tablespoons cacao powder (or cocoa powder)
- ½ cup date syrup (I used Trader Joe's Organic Date Syrup) (154ml)
Instructions
- First take a small saucepan and pour in the coconut milk, oat milk, vanilla extract, and ground cardamom. Whisk together.
- Turn the stove top to medium heat, bringing the saucepan ingredients to a soft boil. (about 10 minutes) While the saucepan heats up, prepare the espresso.
- Once the ingredients come to a boil, add in the espresso, date syrup, and cacao powder, whisking constantly for about 2 minutes. (or until the powder is dissolved)
- Then turn off the stove and let the saucepan cool for 1 hour, or until the liquid is cool enough to pour into the popsicle molds.
- Once it is cool, give it a little whisk again and then use a funnel to pour the mixture from the saucepan into the molds.
- Freeze for about 5 hours, or until the molds feel firm and frozen. (freezing time may vary depending on the size of your popsicle molds)
- Before eating, set out the pops and let them thaw for 2-3 minutes before gently removing them from the popsicle mold.
