Creamy Vanilla and Chocolate Pops

This week I bring you a new summery easy recipe: chocolate and vanilla pops because that's what summer calls for. Popsicles, lots of fresh watermelon, homemade lemonade and ice cream cones (or a cup with a couple big scoops) is what I crave when it's super hot. Btw, talking about ice creams...keep your eyes peeled cause I'm preparing a super delicious recipe! But can't tell you much more right now...so you'll have to be a bit patient. *insert monkey covering his mouth emoji*

These pops are creamy thanks to the combination of silken tofu and cashews, which makes them a healthier alternative to those who have cream, condensed milk or whole milk as a base. The recipe yields 8 pops and I decided to make 4 vanilla flavor and 4 chocolate flavor pops but it's up to you if you want to try just one flavor or even combine both in the same popsicle.

They are a good late-night summer treat and also a refreshing snack or dessert to satisfy your chocolate cravings and will make you feel full.

Last year I published these healthy, non-alcoholic Mojito Pops that were a hit and not too long ago, a bit less than two months ago, I made these Sangria Pops (for adults only, they have red wine). So if you want more ideas there you have them! Wish I could make frozen desserts every single day...*sigh* but it would completely ruin all the hard work I'm putting in my training (someday I'll have a six-pack, lol).

I'm off to sweat it out with an intense boxing workout, send me some strength vibes cause I'm gonna need them, it's insanely hot today! I'll think about my ex-hairdresser every time I throw a punch (read my previous blog post to understand why).

Receta en español aquí!

Creamy Vanilla and Chocolate Pops
(yield: 8 pops)

Ingredients
3/4 cup silken tofu, diced into small cubes.
3 cups light coconut milk.
1 cup ground cashews.
1 tsp pure vanilla extract.
4 tbsp maple syrup.
1 banana, frozen.
- For the chocolate flavor:
Add 4 tbsp of pure cocoa powder to the base.

Directions

In a saucepan over medium heat stir together tofu and milk and bring to a boil. Lower the heat and add in ground cashews and vanilla. Keep stirring and simmer for 5 minutes.

Remove from heat and let cool a bit at room temperature.

Transfer mixture to a blender and add the maple syrup and frozen banana chunks. Process until smooth.

Pour mixture into 4 pop molds and put wooden sticks in place.

Freeze until solid.

- For the chocolate flavor:

Add 4 tablespoons of pure cocoa powder to the remaining mixture, blend again and pour into the other 4 pop molds. Freeze until solid.

* Notes:

- I used light coconut milk but not the one that comes in a can, it comes in carton/boxes and looks as liquid as any other vegetable milk.

- Cut the silken tofu into medium/small chunks before measuring.

- I recommend to chop the banana into chunks when freezing them, this way the blending process is much more faster and easier.