Creamy Prune Caramel Mocha Pops
These divine Creamy Prune Caramel Mocha Pops taste like your favorite caramel mocha, thanks to the deep caramel notes in the California Prune juice. They get their creaminess from bananas and coconut milk, making them dairy-free and 100% plant-based!
How to make Caramel Mocha Pops
This is the easiest popsicle recipe on the internet. Pop all of the ingredients into a blender, and pour them into popsicle molds. Let them freeze for about 8 hours (unless you’re fancy and have one of those super fast popsicle makers), and enjoy!
Delicious dips + add-ons for Caramel Mocha Pops
These Caramel Mocha Pops are delicious as is, or you can dip, dunk and decorate them to your heart’s content. Try a few of these delicious ideas:
Dips: White chocolate, dark chocolate, milk chocolate
Add-ons: Slivered nuts, sprinkles, cocoa nibs,
Why are prunes a delicious addition to this recipe?
We use prune juice to give our popsicles a deep caramel flavor. Prunes and chocolate are truly a match made in heaven. The rich caramel flavor and vanilla undertones of California Prunes intensify the flavor of the chocolate without making it overly sweet.
Creamy Prune Caramel Mocha Pops
Ingredients
- 2 cups coconut milk
- 1/3 cup California Prune juice
- 2 ripe bananas
- 3 TBSP instant espresso powder
- 1/4 tsp cinnamon
- 1 tsp vanilla extract
- 3 TBSP maple syrup
- 1 cup dairy-free semisweet chocolate chips
- 2 TBSP coconut oil
- Toasted sliced almonds for garnish
Instructions
- In a blender combine coconut milk, California Prune juice, bananas, instant espresso powder, cinnamon, vanilla and maple syrup. Blend on high until smooth and fully combined.
- Pour pop mix into ice pop molds and add sticks. It will make approximately 8 pops, depending on your mold shape and size.
- Freeze until solid, at least 8 hours.
- Melt chocolate chips and mix in coconut oil until shiny and well mixed. Pour into tall cup or mason jar. Choose a jar or cup that your pop can fit into. Using a taller container helps ensure an even layer of coating and makes dipping easier.
- Unmold pops and dip each one into chocolate/coconut oil coating and place on parchment-lined baking sheet. Immediately sprinkle with sliced almonds before coating sets.
- Store pops in a covered container in the freezer. Enjoy!
Notes
Nutrition
If you loved these Caramel Mocha Pops, try these chocolate + prune pairings
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We’ll admit, cheesecake requires a good bit of patience. If that’s not your strong suit, that’s okay – we’ve got a delicious cheesecake recipe for you, too! Try our friend Jerry James Stone‘s Chocolate-Glazed No-Bake Cheesecake. It’s ready in 15 minutes. You’re welcome.
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