Anyway... getting on with it... I am gifting you with the guide to my own first foray into frozen bars... or logging my work for my own future reference. The recipe is pretty tasty, but there are things I am going to try differently. Those notes will be after the recipe for me as well as you.
Mocha Pudding Pops
- 1/2 C sugar
- 3 T dark unsweetened cocoa powder (not dutch processed)
- 5 t instant espresso powder
- 2 T all-purpose flour
- 2 T cornstarch
- 2 T tapioca starch
- 1/4 t lecithin
- 1 T coconut oil
- 1/4 C raw almond butter
- 2 3/4 C unsweetened almond milk
- 1 t vanilla
- pinch of salt
In a large saucepan whisk together the first six ingredients.
In a blender combine the almond milk, almond butter, and salt and blend until smooth.
Add about 1/4 cup of the liquid to the dry mix and whisk until smooth. Turn the stove onto medium, whisking constantly and adding the rest of the milk slowly. Add coconut oil, turn stove to medium high and switch to a rubber spatula, constantly stirring and moving the liquid that firms up on the bottom.
When the mixture comes to a boil, stir vigorously for about 2 minutes. Remove from heat. Stir for about 1 minute as it cools down, add vanilla extract. Let cool down for another 15 minutes, then pour into moulds.
You can also pour into ice cube trays, cover with saran wrap and stick in toothpicks, then freeze for about six hours. To remove from moulds, run hot water briefly over the moulds, and shimmy out.
Enjoy! They is no denying that these are indeed pudding pops.
And that is just it, they are indeed very pudding-like, even frozen. In the future I may reduce some of the starches... Also I would add the coconut butter after I kill the heat...but there you have it, I would make them again. So, cheers and happy summer! Hopefully I'll get that update on peaches in before I leave for Burning Man!