I’m hot. You’re hot. We’re all pretty damn hot. It’s the beginning of August and we’re in the thick of the summer and no matter where we go (in the Northern Hemisphere), it’s downright hot. And I freakin’ love it. LOVE IT. No jackets, summer dresses, bikini top around the house, beaches, pools, rock pools and boat rides. Summer is LIFE.
And even though summer is sadly coming to an end with back to school commercials and merchandise popping its face up all over the place making me turn away in sadness (okay, maybe it’s not that bad), we still have some summer heat left to make ourselves a healthy frozen treat.
So throw these pops together in minutes, head out to the beach, the park or your backyard, and enjoy a treat when you get back home. And don’t forget to let your hands get all sticky.
Toasted coconut & cacao nib pops
1 c. unsweetened coconut flakes (wide-cut strips if possible)
1 tsp. sea salt
1 can light coconut milk
1/2 c. non-dairy milk, such as hemp or almond
1/4 c. cacao nibs
2 1/2-3 tbsp. maple syrup
1/2 tsp. coconut extract (not coconut flavor)
Pre-heat oven to 350˚F. Sprinkle with sea salt. Lay coconut strips on a baking sheet and bake at 350˚F for 4-5 minutes, watching closely so they do not burn.
In a bowl, combine all ingredients and stir together with a spoon. Pour into popsicle molds and place in freezer. Remove from freezer and run under hot water for 5-10 seconds & gently wiggle out of mold. I just said wiggle in a recipe. TeeHee.
And once you’re done, let’s blow this popsicle stand and head to the beach.