These pudding pops are like eating a York Peppermint Patty straight from the freezer.
True story:
It’s been so hot these past few weeks that yesterday I finally decided to bring the popsicle molds back from their post-summer home in the garage. However I probably should have looked at the weather report first… Midday the temperature dropped 30 degrees, rendering my jean shorts, sandals, and homemade pudding pops completely out of place.
Oh well.
I ate them anyway.
(The popsicles, not the jean shorts and sandals. Just in case you were wondering.)
Peppermint Patty Pops
Inspired by Homemade Peppermint Patties
- 1/2 cup raw cashews or macadamia nuts (60g)
- 2/3 cup milk of choice (160g)
- scant 1/8 tsp salt
- 2 tbsp sugar of choice or xylitol (24g)
- pinch pure stevia, or 1 extra tbsp sugar of choice
- 1 tsp pure vanilla extract
- just over 1/8 tsp pure peppermint extract
In a cereal bowl, cover the nuts with water. Let sit 6-8 hours. (For a nut-free popsicle recipe, try these yogurt-based Mint Chocolate Pops.) Drain completely, and be sure to pat dry. Blend all ingredients together until completely smooth. Pour into popsicle molds. Once frozen, dip each pop in the chocolate sauce recipe listed below, then place on a sheet of wax paper and immediately re-freeze. You’ll probably only use around 1/2 the coating, but it’s better to make a bigger amount for easier dipping. Makes 7 homemade pudding pops the size of the ones in the photos.
Chocolate Coating:
- 2 tbsp cacao or cocoa powder (10g)
- 2 tbsp coconut oil (20g)
- 1 tbsp pure maple syrup or agave (15g)
View: Pudding Pop Nutrition Facts
Link of the Day: Chocolate Oatmeal
Melissa says
Yum! So unique, they look incredible!
Eating 4 Balance says
These look so good! I really love making homemade chocolate too. The *snap* is just so satisfying when breaking them. Or the *bite* in this case I guess 😉
I bet a pumpkin spice version and/or actual pumpkin version in place of the peppermint flavor of these would be brilliant also! (Pumpkin on my mind obviously 😀 )
Or raspberry or strawberry. Those pair so well with chocolate too.
Mary says
Of course this is easy, but I cannot figure out how to print the recipe!!! So frustrating, I’m sure it’s staring me in the face!!
Heather @TheSoulfulSpoon says
Oh my gosh Katie ! These look amazing! Chocolate Peppermint is my favorite flavor in the WORLD! I bet you could make these with coconut butter too! I love how you used cashews- YUM!:) By the way, I have one of your pumpkin pie recipes on my list for things to make this year for a vegan Thanksgiving:) Great recipe! I think I’ll try these this week:)
Emily says
aaaah these look so good! i want one NOW (even though its 55 degrees) 🙂
did you use unsweetened almond milk for these? or coconut milk?
Carole says
Love the recipe 🙂 You always have the BEST ideas!! Do you think these pudding pops would turn out as ice cream if I placed them to freeze in a pint? Thanks again for your amazing blog & dessert ideas!
Caitlin says
Hey Carole, I was just going back through some recipes I’ve missed and saw your comment. She posted cashew-based ice cream recipe a little while ago, similar to this but a larger batch. I make it all the time, it’s REALLY close to “real” ice cream! I freeze it in an ice cube tray then throw some cubes in my Vitamix. She probably would have gotten around to replying soon, but I thought I’d point this recipe out since I saw it and all. It’ll be under “Ice Cream and Frozen Treats”
Shelley @ Two Healthy Kitchens says
Katie, you’re hilarious – glad you chose to eat the popsicles instead of the shorts and sandals! These look fantastic! My husband loooooooves Peppermint Patties, so these will be just perfect, especially since we’ve been having such amazing weather, too (guess I shouldn’t have retired my popsicles molds for the season)! 😀
Beth Hischke says
Thank you so much for having an alternative for tree nuts. My daughter has life threatening food allergies to all tree nuts. I will definetly be trying out the other mint chocolate chip popsicle recipe!
Katrina says
These were delicious! I made them in an ice cube tray with toothpicks because I didn’t have any popsicle molds. This recipe filled up a full tray with twelve cubes! They were like little baby pops! 😀 Thank you for sharing!
Julia says
Oh wow these sound delicious Katie!! I wish I had the ingredients to make them now:) thanks for the inspiration!
Michelle Coppock says
Brilliant! Trying it tonight with the kids. Despite the chilly weather! We’ll eat them while sipping hot tea. 😉
Kim F. says
YUM!! Thank you Katie! Tasted just like it!
Mrs. D. says
I am so excited to try these this weekend! It’s definitely not hot here, but something about the fall weather always makes me crave ice cream.
Karen says
They all look really good, but next time someone is taking the pictures it would be better to have your hair up in a pony tail. Not sure if it is just the mom in me, but the photo with the sweet rolls your hair is laying on top of the sweet rolls. I always have my hair up when I cook as a rule. I don’t mean to be mean it was just the first thing I noticed.
just a FYI
Marion says
Does anyone know where I can buy these round popsicle molds from online?
Helena Angelina says
Hi Katie,
I just adore how, ahem, phallic these look…or should I get my mind outta the gutter?!
More so, I adore this blog and your recipes. 🙂
Liz Slesinski says
Great pictures! I am an Au Pair and the little girl I watch loves to help cook/bake. She loves chocolate even more; I can’t wait to try this with her!
Bobbi says
So! Settled in to make these.I love mint ice cream. 2 empty mint extract bottles have encouraged me to make Lemon ice cream. Still going to chocolate coat. I’m hoping for a chocolate lemon cream 😉
Cheryl Horihan says
These look great, but I’m not sure how you got the 1.5 g of sugar per serving. Is serving size not one pop?