COFFEE AND COCONUT MILK POPSICLES

makes about 6 popsicles

Ingredients:

• 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)
• pinch of salt (optional)

*To reduce ice crystals once frozen, try also adding 1 tbsp vodka, or you could try 1/4 tsp xanthan gum or cream of tar tar (or sunflower lecithin but you would have to play with the amount, as I haven’t tried this method myself)*

Optional add-ins or toppings after freezing: cacao nibs, coconut flakes, melted dark chocolate

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.