Vegan chocolate mousse in a pop! Frozen outside and creamy inside. Add a sweet-tart raspberry-maple sauce, and these pops are just beyond!
Step 1
Before opening the can of coconut cream, shake it to incorporate the cream and liquid. Add all contents of the can to a large bowl. Add the cacao powder, 1/3 cup maple syrup and salt to the bowl. Mix until all ingredients are fully combined. The consistency should be like chocolate mousse.
Step 2
Using a thin spatula or spoon, carefully transfer the mixture to a popsicle mold. It will be a bit messy getting the mousse into each mold, but you will be able to get the mixture in there. Add the cover and popsicle sticks, and freeze for 6 hours or overnight.
Step 3
Before you are ready to enjoy the pops, make the raspberry-maple sauce. Keep the pops in the freezer while you do so. Add the final tbsp of maple syrup, powder and water to a small bowl, and mix to combine. Prepare a baking sheet fitted with parchment paper. Remove the pops from the freezer and place them carefully on the parchment paper. Using a small spoon, drizzle the sauce on the pops. Sprinkle with a little extra raspberry powder, and enjoy immediately.