Coconut Caramel Popsicles
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by Nathalie
Step by step recipe - 10 Min
0
July 8, 2020
Serves
8 popsicles
Cooks in
10 Minutes
Difficulty
Easy
INGREDIENTS
400ml/1 can
creamy coconut milk
Pinch of
vanilla
100g
peanut butter/almond butter (use almond butter if you have a histamineintolerance)
120g
maple syrup
Toppings:
50g
dark/white chocolate, melted (use white chocolate if you have a histamineintolerance)
1 tbsp
crushed peanuts/almonds (use almonds if you have a histamineintolerance)
8
silicon popsicle molds
Method:
Pour the coconut milk into a jar and add 60g of maple syrup and a pinch of vanilla. Mix with a whisk.
Place the peanut or almond butter into a bowl and add the other 60g of maple syrup. Mix with a spoon.
Prepare the popsicle molds and evenly distribute the caramel. Fill each mold with coconut milk and place the popsicles into the freezer over night.
Melt the chocolate and crush the nuts. Sprinkle some chocolate and nuts over the popsicles before serving and enjoy!