2 Amazing Vegan Popsicles
DULCE DATE LECHE What you need: ½ cup pitted Medjool dates 1 (14-ounce) can full-fat coconut milk ¼ teaspoon vanilla extract ⅛ teaspoon salt What you do: In a small bowl, add dates and cover with hot water to soak for 30 minutes. Drain water. Into a blender, add drained dates, coconut milk, vanilla, and salt, and blend until smooth. Pour into popsicle molds, leaving a little space at top for them to expand. Insert popsicle sticks and freeze for 4 hours. Run molds under warm water for a few seconds to loosen up, and then remove popsicles. MARSHMALLOW-COCONUT CREAM What you need: ½ cup aquafaba (Drain a can of chickpeas and reserve the liquid) ¼ teaspoon cream of tartar ¼ cup sugar ½ cup canned coconut milk ¼ tsp vanilla extract What you do: 1. Into a medium bowl, add aquafaba and cream of tartar and beat with a hand mixer. When liquid starts to become foamy, gradually add sugar. Continue whipping at high speed until mixture has stiff peaks. 2. With mixer on, slowly pour coconut milk into bowl until fully incorporated, and then stir in vanilla. Pour into popsicle molds, leaving a little space at top for them to expand. Insert sticks and freeze for at least 4 hours, until frozen. 3. When ready to serve, run molds under warm water for a few seconds to loosen them up, then remove popsicles and enjoy.