Comin’ in hot with the cool treat you know you need this summer!
S’mores. Frozen. On a stick.
I feel as though I am obligated to start this blog post out with a confession: I am the world’s worst popsicle eater.
Like, horrendous, okay? I sat on my couch, eating one of the popsicles you see here, and I’m pretty sure people in Europe are still complaining about the strange, foul noise they heard that day.
I am SO loud. I lick and I suck and it’s so weird. I never noticed it before, but now it’s all I can think about and wow. Embarrassing.
That said: maybe it’s because these were just so dang good? Could that possibly be the reason why I sounded like a vacuum that came across a kid’s collection of jacks and legos?
Who’s to say?
Regardless, Vegan S’mores Popsicles are definitely going on my 4th of July menu, and it should go on yours, too.
They’re SO easy, SO delicious, and SO summery. You’re gonna love ’em.
I am tickled beyond belief to say that this recipe comes from the wonderful Sarah Bond from the fabulous blog Live Eat Learn.
I knew of Sarah from a co-worker at my old job; they were friends, and she introduced me to Sarah’s colorful, yummy, vegetarian blog! Yeaaars later, here we are, me over here being super duper proud of this dynamite food blogger, and her over there, a cookbook author!
Sarah’s book For the Love of Popsicles is just so perfect for this time of year. Super approachable popsicle recipes in literally any flavor you can think of. For example:
- Zucchini Bread
- Arnold Palmer
- All-American Apple Pie
- Oatmeal Cookie
…and roughly 70 more. It’s an amazing, beautiful book, and I encourage you to check it out! While most of the recipes are vegan, a few require some quick swaps.
Like this one! Easily made vegan by the one…the only…aquafaba!
aka. that liquid that comes in a can of chickpeas. And I know it sounds weird, but just trust, okay?
Whip it up with some sugar and vanilla, toast it real quick with a kitchen torch, and you’ll never know you’re secretly eating bean water.
This recipe is relatively simple, and if you don’t want to make the marshmallow topping, the fudge pops are so great on their own! Just throw all of the pop ingredients in the blender, pour it into your molds, and freeze. Chocolate craving, satisfied.
I got a new popsicle mold specifically so I can make my way through Sarah’s book, and I love it. It comes with sticks, another recipe book, a silicone mold and lid, and a cleaning brush. And…it’s pink. Here’s the link if you’re interested!
Now go forth and make popsicles!Print
Vegan S’mores Popsicles
Your favorite campfire treat…now in popsicle form! This recipe comes from Sarah Bond’s delicious For the Love of Popsicles cookbook!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6–7 pops 1x
- Category: Dessert
- Method: Freeze
- Cuisine: American
CHOCOLATE POPSICLE BASE:
1 (14-oz.) can coconut milk*
1/2 cup unsweetened cocoa powder
2–4 Tbsp. maple syrup or honey, to taste**
1 tsp. vanilla extract
MARSHMALLOW GRAHAM CRACKER TOPPING:
liquid from one 15-oz. can of chickpeas***
1/4 tsp. cream of tartar
1/2 cup sugar
1/2 tsp. vanilla extract
4 vegan graham crackers, crumbled into crumbs
- Combine base ingredients in a blender until evenly mixed.
- Pour into molds, leaving a little space at the top. Insert sticks and freeze until hard (at least 4 hours).
- Just before removing your pops from the freezer, make your marshmallow topping. Add chickpea juice and cream of tartar to a clean bowl and begin to whip with a standing mixer (with a whisk attachment) or hand mixer. When the mixture starts to get foamy, gradually add in sugar. Continue whipping to stiff peaks (when you remove the whisk attachment from the bowl, the mixture should stand straight up without folding over). Add vanilla extract and beat in very briefly.
- Run the popsicle mold under warm water for a few seconds, then remove popsicles from the mold. Let them soften at room temperature for a few minutes, then spoon on the marshmallow coating and sprinkle with graham cracker crumbs. Use a kitchen torch to lightly toast the meringue. Serve immediately or return pops to the freezer on a parchment-lined plate until ready to eat (best when served on the same day).
Keywords: popsicles, frozen s’mores
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