Our climate estimate beginning this end of the week into one week from now is looking somewhat… subtropical. Temps during the 90s, high mugginess, tempests.
I can feel my temples beginning to sweat simply contemplating it. Not to stress however, in light of the fact that I have the cure.
My arrangement for enduring our first huge warmth wave of the mid year? Stacks on stacks on piles of these smooth, chilly, cool espresso coconut milk popsicles.
They're so great, similar to a frappuccino on a stick. Only three principle fixings and a blender required, so you won't start to sweat getting your cooler supplied with solidified espresso goodness.
Also try our recipe : Healthy Pineapple Banana Icecream #dessert #healthy
- 1 can full fat coconut milk (I like Thai Kitchen)
- 6 large, soft pitted medjool dates (if they are dry or hard, soak for 5 minutes in hot water and drain)
- 1 tsp instant coffee, espresso powder (or more for a stronger coffee flavor), or 1 tbsp non-coffee Dandy Blend
- 1/2 tbsp vanilla extract (optional)
Directions :
- Blend everything together in your blender until smooth, then tap the blender on the counter to reduce the amount of large bubbles. You could even let it set in the fridge for an hour or two, as is sometimes done when making ice cream, but I usually just get to pouring and freezing right away. Taste and add more instant coffee granules for a stronger coffee flavor or another date or two for sweeter pops. Pour the mixture in your popsicle molds or small paper cups. Add in some cacao nibs, if desired. Freeze for about 30 minutes and then add the popsicle sticks. Freeze until firm. Run popsicle molds or cups under warm water to release them. Drizzle with melted chocolate and sprinkle with coconut, if you want to get fancy-shmancy.
Source : bit.ly/2ZTJAgD
Read more our recipe : VEGAN & GRAIN-FREE PUMPKIN PIE CUPS #cake #vegan
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