Brown Sugar Espresso Pudding Pops
(gluten-free, vegan)
Ingredients |
Amount |
|---|---|
| Light brown sugar | ¼ cup |
| Cornstarch | 2 tablespoons |
| Sea salt | A pinch |
| SOWN™ Brown Sugar Organic Oat Creamer | 1 cup |
| Full-fat canned coconut milk | 1 cup |
| Brewed espresso or strong coffee | ¼ cup |
| Dairy-free white chocolate chips | 1 cup |
| Refined coconut oil | 2 tablespoons |
| Crispy rice cereal | Desired amount |
| Chopped nuts | Desired amount |
| Mini chocolate chips | Desired amount |
| Sprinkles | Desired amount |
INSTRUCTIONS:
1. In a medium saucepan, combine brown sugar, cornstarch and salt.
2. Add SOWN™ Brown Sugar Organic Oat Creamer and coconut milk. Whisk until smooth and no lumps remain.
3. Cook over medium heat, whisking frequently, until mixture begins to boil.
4. Boil for 1 minute and then remove from heat.
5. Pour pudding into a heat-proof container and cover surface with plastic wrap or parchment paper to prevent a skin from forming. Allow to cool.
6. Once pudding mixture has cooled, pour into silicone popsicle molds. Insert popsicle sticks and freeze overnight.
7. Once pudding pops are completely frozen, remove from molds.
8. Combine white chocolate and coconut oil in a microwave safe container. Microwave for 30 second increments, stirring between each increment, until chocolate is melted.
9. Working quickly, dip each frozen pop into melted white chocolate. You can cover the pop completely or partially depending on your preference. If using any optional topping, stir into melted white chocolate before dipping or sprinkle on top immediately after.
10. Return to freezer for 10 minutes to allow coating to set. Enjoy!
Makes approximately 6 pops.
*For an espresso-free alternative, make Brown Sugar Chai Pudding Pops. Omit espresso. Add ¼ cup strong brewed chai tea, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground cardamom and a pinch of ground gloves.