Mexican Mocha Fudge Pops (vegan) — for Popsicle Week!

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Mexican Mocha Fudge Pops | the pig & quill | #popsicleweek #veganIn case you’ve been snoozing under a rocksicle, it’s Popsicle Week all over the interwebs, and things are getting frenzied. Nicole made a popsicle that tastes like FREAKING THAI PEANUT SAUCE, for crying out loud. I think she might have just secured her spot as my new bff, which I’m almost certain was her intent when she was like, I’m gonna make me an ice pop that’ll taste real good with some cilan-lan on top.

Ok, the cilan-lan was me. But I’d like her even more if she said it. (Do it, Nicole. It’s a fun time.)

Should we talk about Amber? She shoved cookies all up in her lemony shiggies, and it’s blowing my mind. She says it’s akin to chomping on a frozen lemon bar. I mean, I guess that’s cool if you like stupid rad hybrid desserts and stuff. No big deal.

Tracy went the yogurt route. Seriously so pretty.
Ileana SMOKED — uh, yeah, sah-moked — up some peaches then got all chicka-chicka-boom-boom, will there be enough room for cream? You better believe it.
Erika milked, like, three cereals and stole my heart along the way. (I have nipples, Erika, can you milk me? Oh relax, itsaquotepeople!)
And should we even talk about Molly’s mochi matchamajiggies? That girl should be the official mascot of hapa chicks everywhere, because she makes us look goooooood. She’s also good looking. And just a nice person, or so my many hours of blog-stalking have led me to believe. Wink.

If you haven’t gathered, I kind of love Popsicle Week and can’t thank Billy enough for hosting this jam-out for the second year in a row. He’s that badbadbadbadbadboy that makes us feel so good (you know he makes us feel so good) and a kind and patient soul for doing all the heavy lifting so that the whole 37 40 of us — yep, 40 bloggers in all! — could virtually clink stick food and get to know each other.

And all of you, of course!

Billy’s also hosting the main event over on his page, so be sure to pay him a visit to see all 37 40 of the frozen treats created in celebration of this week. There’ll be new posts every day, so check back tomorrow, too. You’ll come away inspired to make pretty much all the popsicles — and maybe you’ll even fall in love with a few new bloggy buds while you’re at it. They’re good people.

And on that note:
Fudge pops. (All hail the transition queeeeeeeeen!)

Mexican Mocha Fudge Pops | the pig & quill | #popsicleweek #vegan

I can’t pretend that there’s anything original about these because they’re so closely styled after my favorite-ever pots de creme recipe. But I can promise you that they’re the tastiest fudge pops you’ll get your mouth around. They also take about 3 minutes to make, which is kind of a non-issue since the freezing time erases all hope of instant gratification, but I’m not gonna complain about easy.

Also, I maybe drank one of the popsicles right out of the blender. For you guys. To make sure everything was, uh, going as planned. You’re welcome.

Hope you guys enjoy these dudes as much as we do — and don’t forget to check out the rest of the Popsicle Week peeps over at Wit & Vinegar!
Cheersies.
Em

Mexican Mocha Fudge Pops | the pig & quill | #popsicleweek #vegan

Mexican Mocha Fudge Pops | the pig & quill | #popsicleweek #vegan

Mexican Mocha Fudge Pops | the pig & quill | #popsicleweek #veganMexican Mocha Fudge Pops (Vegan!)
By Emily Stoffel
Cooking Time: 5 mins + freezing | Makes 6+ pops

Note: I used this popsicle mold and was able to make six pops and one liquid truffle. Which is basically code for ‘drink the seventh popsicle.’ If you’re for serious vegan, be sure you choose chips without any milk fat or solids. TJ’s has ’em.

Ingredients:

  • 1 cup light coconut milk (or half & half)
  • 9 oz semisweet or bittersweet chocolate chips
  • two shots hot prepared espresso (or a scant 1/4 cup hot coffee
  • 1 tsp vanilla
  • 1 heaping tsp ground cinnamon
  • generous 1/2 tsp chili powder
  • coarse or flaked sea salt for serving, optional

Instructions

Add coconut milk, chocolate chips and hot espresso or coffee to a blender and process until smooth. Add vanilla, cinnamon and chili powder and blend again to combine.

Pour chocolate mixture into popsicle molds and freeze until firm, about 6 hours or overnight.

Dip molds briefly into a glass of hot water to loosen pops. Sprinkle with sea salt immediately prior to serving (if using) and enjoy!

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