Best Chocolate Horchata Popsicles Planet Oat Recipe By Tasty Recipes

HORCHATA POPS RECIPE BY TASTY

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!

CREAMY HORCHATA POPS

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.

DARK CHOCOLATE TAHINI POPS RECIPE BY TASTY

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!

VEGAN STRAWBERRY SHORTCAKE POPS RECIPE BY TASTY

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!

RASPBERRY TAHINI POPS RECIPE BY TASTY

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!

DAIRY-FREE COCONUT MATCHA PANNA COTTA RECIPE BY TASTY

Steps:

• Grease 4 4-ounce (115 g) ramekins with coconut oil and set aside.
• In a medium saucepan over medium-low heat, combine the coconut cream, sugar, and matcha powder. Warm slowly, stirring occasionally, until the sugar is dissolved and the mixture is simmering.
• Add the agar agar to hot water and stir until there are no lumps and the agar agar is fully dissolved.
• Pour the agar mixture into the warm coconut cream and whisk to combine. Increase the heat to medium, bring to a gentle boil, and whisk continuously for 3 minutes, until thickened. Remove from the heat and immediately divide between the greased ramekins.
• Refrigerate for at least 30 minutes. (The agar will set at room temperature, but chilling the panna cotta in the fridge will expedite the process.)
• When ready to serve, use an offset spatula or butter knife to carefully work around the edges of the ramekins to loosen the panna cotta. Invert onto serving plates and garnish with coconut flakes.
• Nutrition - Calories: 329, Total fat: 27 grams, Sodium: 16 mg, Total carbs: 23 grams, Dietary fiber: 7 grams, Sugars: 16 grams, Protein: 3 grams
• Enjoy!