ORANGE COCONUT POPSICLES RECIPE BY TASTY
Here's what you need: coconut milk, freshly squeezed orange juice, honey
Provided by Joey Firoben
Categories Desserts
Yield 6 servings
Number Of Ingredients 3
Steps:
- Place the coconut milk, orange juice, and honey in a blender and blend until the mixture is smooth.
- Pour the coconut mixture into popsicle molds filled almost to the brim.
- Freeze the popsicles for at least 4 hours.
- Unmold the popsicles.
- Enjoy!
Nutrition Facts : Calories 177 calories, Carbohydrate 13 grams, Fat 14 grams, Fiber 0 grams, Protein 1 gram, Sugar 10 grams
VEGAN STRAWBERRY SHORTCAKE POPS RECIPE BY TASTY
Here's what you need: strawberry, coconut milk, lemon juice, agave nectar, dairy-free vanilla yogurt, granola, ice pop mold
Provided by John Gara
Categories Desserts
Yield 6 servings
Number Of Ingredients 7
Steps:
- Add the strawberries, coconut milk, lemon juice, and agave nectar to a blender and blend until smooth.
- Pour the blended mixture into the ice pop mold.
- Freeze until solid, 2-3 hours.
- If desired, dip the frozen pops in yogurt, then roll the coated pops in the granola. Place the pops on a parchment paper-lined plate and freeze again for 30 minutes.
- The pops will keep in the freezer for up to 6 months in an airtight container.
- Enjoy!
Nutrition Facts : Calories 164 calories, Carbohydrate 13 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, Sugar 8 grams
HORCHATA POPS RECIPE BY TASTY
Here's what you need: rice, sliced almonds, ground cinnamon, vanilla extract, evaporated milk, almond milk, water, condensed milk
Provided by Ivan Diaz
Categories Desserts
Yield 12 Popsicles
Number Of Ingredients 8
Steps:
- In a blender, combine rice, almonds, and 1 cinnamon stick. Blend until rice is just broken up. Transfer rice mixture to bowl, soak in water overnight or at least 3 hours.
- Strain rice mixture and reserve water. In a blender, combine rice mixture and evaporated milk. Blend until smooth. Strain resulting liquid, discard remnants. Whisk in condensed milk and vanilla. Add almond milk and reserved rice water.
- Pour horchata into popsicle mold. Freeze for 6 hours or until frozen.
- Enjoy!
Nutrition Facts : Calories 137 calories, Carbohydrate 19 grams, Fat 6 grams, Fiber 0 grams, Protein 4 grams, Sugar 10 grams
DARK CHOCOLATE TAHINI POPS RECIPE BY TASTY
Here's what you need: dark chocolate, dairy free semisweet chocolate chips, coconut oil, tahini, full fat coconut milk, maple syrup, tahini, toasted sesame seeds
Provided by Rachel Gaewski
Categories Desserts
Yield 6 servings
Number Of Ingredients 8
Steps:
- Make the pops: Add the dark and semi-sweet chocolate and coconut oil to medium microwave-safe bowl. Microwave in 30-second increments, stirring between, until melted and smooth.
- Whisk in the tahini and coconut milk. Carefully pour the mixture into popsicle molds and freeze for at least 4 hours, until solid.
- Make the tahini caramel: In a small saucepan, whisk together the maple syrup and tahini. Cook over medium-low heat, stirring occasionally, until bubbling and slightly thickened, about 10 minutes. Pour into a heatproof liquid measuring cup and let cool (the caramel will continue to thicken.
- Remove the chocolate tahini pops from the molds and place on a baking sheet lined with parchment paper. Pouring from the measuring cup, drizzle the tahini caramel quickly back and forth over the pops. Sprinkle the sesame seeds over the drizzle. Any leftover caramel can be stored in an airtight container in the refrigerator for up to 1 week.
- Serve the pops immediately, or return to the freezer for a few minutes for the drizzle to harden. Store the pops in the freezer, covered, for up to 1 month.
- Enjoy!
Nutrition Facts : Calories 462 calories, Carbohydrate 32 grams, Fat 39 grams, Fiber 3 grams, Protein 5 grams, Sugar 40 grams
RASPBERRY TAHINI POPS RECIPE BY TASTY
These creamy, dreamy tahini popsicles are exactly what you need to cool off this summer. Whether you try the fruity raspberry with just a hint of tartness or the indulgent fudgy caramel, these pops are sure to hit the spot and be a recipe you come back to again and again.
Provided by Rachel Gaewski
Categories Desserts
Time 2h15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Make the pops: In a food processor, puree the raspberries until smooth. Pass the puree through a fine-mesh strainer into a medium bowl and discard the seeds.
- Whisk the tahini, honey, coconut milk, coconut oil, and orange zest into the raspberry puree. Carefully pour into popsicle molds and freeze for at least 4 hours, until solid.
- Make the chocolate drizzle: Place chocolate and coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring between, until melted and smooth.
- Remove the raspberry tahini pops from the molds and place on a baking sheet lined with parchment paper. Using a fork or spoon, drizzle the chocolate sauce quickly back and forth over the pops.
- Return the pops to the freezer for 5 minutes for the drizzle to harden. Store the pops in the freezer, covered, for up to 1 month.
- Enjoy!
Nutrition Facts : Calories 229 calories, Carbohydrate 22 grams, Fat 16 grams, Fiber 5 grams, Protein 2 grams, Sugar 14 grams
CREAMY HORCHATA POPS
This summer-ready riff on creamy Mexican horchata is even cooler than the original: Freeze the cinnamon-rice beverage into lickable ice-pop form.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 5m
Yield Makes 16 pops
Number Of Ingredients 3
Steps:
- Blend together rice milk, condensed milk, and cinnamon. Skim any foam off the top and discard. Pour the remaining liquid into molds; insert a wooden stick into each. Freeze until solid, about 8 hours and up to 2 weeks.
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