Creamy Prune Caramel Mocha Pops covered in chocolate and coated in nuts on a tray of ice

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!

a hand dipping Creamy Caramel Mocha Pops into a jar of chocolate

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.

a glass plate with Creamy Caramel Mocha Pops and toppings
a glass plate with Creamy Caramel Mocha Pops and toppings

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!
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Dessert, Snack
Cuisine Kid Friendly
Servings 8 servings
Calories 343 kcal

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

These divine 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!

Nutrition

Calories: 343kcalCarbohydrates: 31gProtein: 3gFat: 24gSaturated Fat: 19gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 1mgSodium: 11mgPotassium: 495mgFiber: 3gSugar: 19gVitamin A: 87IUVitamin C: 3mgCalcium: 40mgIron: 4mg
Keyword caramel, creamy, frozen, mocha, popsicles
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