Espresso Fudge Pops
These espresso fudge pops are easy to make and are so fudgy and creamy. Have both your espresso and sweet treat together with this afternoon pick-me-up!
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.