The idea behind this recipe, or should I say inspiration, came the other day when Kalle and I were enjoying a cup of our favorite coffee and some chocolate. About a month ago we discovered a new organic coffee in our local grocery store (you grind the beans yourself which is simply AH-mazing). The beans have a taste of nougat and vanilla and guys, you haven’t had really good coffee until you’ve had a cup of this. Just saying.
Anyway, we had some Tony’s Chocolonely left (milk chocolate with caramel and sea salt - I mean, come on!!) and the combination with coffee was just…unbelievable. Ever since I’ve been thinking about creating something that contains all these things - chocolate, coffee, caramel and sea salt. I came up with two ideas, the first being popsicles! I’m gonna keep the other recipe to myself until it’s ready to be shared here on the blog ;)
Ok, about these popsicles. I don’t even know where to start. And what can I really say about them? Just imagine this perfect combo of chocolate, coffee, caramel and sea salt. You realize you have to make them, right? It only takes like 10 minutes to prepare them too + time for soaking and freezing ofc. But still, super easy and oh so tasty.
At first, I didn’t know how to turn my idea into a real recipe because I’ve really never done popsicles before. Only failed ones. So, I looked around on some of my favorite blogs and finally found a great recipe. I knew I wanted to make the popsicles dairy free (except for the topping), so I used The Hungry Warrior’s recipe and just modified it a bit. Just to get that info covered. Now, let’s look at the recipe.
Mocca Popsicles with Salted Caramel
3 dl soaked raw cashews
2 tbsp plant cream (coconut, soy or oat based will do)
1/2 tsp bourbon vanilla powder
1 dl cold strong coffee
3 tbsp maple syrup
Pinch of sea salt
Dulce de leche*
Shredded chocolate (I obv used Tony’s Chocolonely here)
More sea salt
*I used a recipe from Linda Lomelino’s book Sweet Food & Photography
Soak the cashews for at least 8 hours, preferably over night.
Add the soaked cashews, plant cream, coffee, vanilla, maple syrup and sea salt to a blender and blend on high speed for a couple of minutes or until super smooth.
Fill popsicle molds with the batter and add the wooden picks (push them down about half way). Freeze for at least 6-7 hours (or over night).
Before serving, run the molds under hot water for a little while. This will help the popsicles to come out easily. Place the popsicles on a parchment paper and drizzle with dulce de leche. Sprinkle with sea salt and shredded chocolate and eat immediately or put back in the freezer to save for later (but why?).
Then come back here and tell me exactly how much you love this recipe. Not if you love it (because you will), just how much. You’re welcome.