Mint Chocolate Popsicles

• Vegan
• Gluten free

• Produce

  • 3/4 cup Mint, packed fresh leaves

• Canned Goods

  • 2 2/3 cups Coconut milk, full-fat

• Baking & Spices

  • 3 oz Chocolate, semisweet
  • 1 Food coloring
  • 1 Peppermint extract
  • 1/8 tsp Salt
  • 3/4 cup Sugar

Found on tutti-dolci.com

Description

Ingredients

• 2 2/3 cups full fat coconut milk
• 3/4 cup packed fresh mint leaves
• 3/4 cup sugar
• 1/8 tsp salt
• peppermint extract (optional, and to taste)
• food coloring (optional)
• 3 ounces semisweet chocolate, finely chopped

Directions

• Combine coconut milk and fresh mint leaves in a saucepan over medium heat. Heat for 5 minutes, until bubbles appear around the edge of the pan. Remove from heat and let steep 20 minutes. Strain infused coconut milk through a fine-mesh sieve into a bowl, pressing on the mint with the back of a spoon. Whisk in sugar, salt, peppermint extract, and food color (2 drops green, 1 drop blue) until smooth. Let mixture cool to room temperature, then cover and chill for 6 hours in the refrigerator.
• Stir chopped chocolate into mixture and fill popsicle molds, leaving a 1/2-inch of space at the top of each mold. Freeze for about an hour, then insert popsicle sticks and freeze overnight. To unmold, let popsicles stand at room temperature for 5 minutes. Carefully remove from molds and serve.

Nutrition