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
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
pinch salt 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).
*I used full fat!
**Vegans can use maple syrup or agave
***What to do with the leftover chickpeas? I have some ideas here, here, and here!
Recipe reprinted by permission of author.