CLICCA QUI PER LA VERSIONE IN ITALIANO!
These dairy free coconut & chocolate popsicles , inspired by the world famous Bounty bars (one of my all time favourite snacks btw), are SO easy to make and SO tasty, you will want to freeze and eat dozens of them!
As summer is definitely rolling in here in northern Italy, one just NEEDS to have something fresh, that stores easily and to keep on hand whenever you crave something sweet in these sunny, hot afternoons.
So one day I was strolling the grocery store aisles (yes, when I have time I literally take strolls in grocery stores, hunting for new ingredients and cooking inspiration … ) I saw the Alpro coconut yogurt and realized it had been a while since I had had some. Also, I love Alpro yogurts, I often use the almond one too (for instance in my quick “tiramisu” recipe) and it’s hands down one of my favourites.
And so I decided to experiment with these homemade popsicles which meet our need for dairy free options here at home and also happen to be one of those matches made in heaven: I mean, chocolate and coconut, seriously, need I say more?
So let me know if you give these popsicles a try (please do it!) and if like me you enjoy walking through the grocery stores aisles and actually find it kind of soothing too …!
Ciao!
Sonia
- 11,6 oz Dairy free coconut yogurt [330 gr]
- 1,4 oz Coconut flour (+ extra coconut flour for decoration) [40 gr]
- 7 oz Dairy free dark chocolate [200 gr]
- 1 tbsp Agave syrup (or more to taste)
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In a bowl mix the coconut yogurt, the coconut flour and the agave syrup (advice: taste the mix before adding the syrup and adjust the agave quantity to your liking)
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Pour the mix in the popsicle molds and freeze for at least 4 hours
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A few minutes before getting the popsicles out of the freezer, melt the chocolate in a double boiler (I used a lemon/ginger flavoured dark chocolate bar that I already had at home, but plain dark chocolate is perfect too)
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Remove the popsicles from the molds, cover them with the melted chocolate and sprinkle with coconut flour right away, or as chocolate will solidify very quickly on the frozen yogurt, the coconut flour won't stick
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Eat them right away or freeze them again and eat them within 3-4 weeks
The popsicle molds I use are from Ikea and contain more or less 2 oz / 60 gr of mix each
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![🇬🇧 I noticed there’s a lot of galettes going on here on the Instagram lately and as per usual I get inspired to make recipes in my #glutenfree #vegan version. So here’s the ingredients and instructions!
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150 gr gluten free brown rice flour - 50 gr gluten free buckwheat flour - 100 gr gluten free potato starch - 1/2 tsp salt - 130 gr vegan margarine - 6 tbsp water - 500 gr cherry tomatoes - 1 onion - seasoning
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Mix dry ingredients first, then add margarine and water and mix with a spoon until big crumbs form, then squeeze all the ingredients together with your hands and “knead” until it’s a firm ball of dough. Refrigerate for 30 minutes. Heat oven 180 C° / 350 F. Cut cherry tomatoes in halves, slice the onion, in a bowl season and mix everything with olive oil, salt, oregano. Roll the dough out between two pieces of parchment paper, then remove the top one, move the rest on a baking sheet, add the onions and tomatos mix in the center and fold the outer part of the dough with the help of the bottom parchment paper (yup, it will break a bit, the joys of gluten free, so in that case push the dough together). Bake for 25 minutes. P.S. you can add mixed seeds to the dough and on top before baking.
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🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes](http://instagram.fymy1-1.fna.fbcdn.net/vp/80ae79be6c2973b9568aa30d367fd5b4/5E21DCDD/t51.2885-15/sh0.08/e35/c0.135.1080.1080a/s640x640/66202245_371313860248903_274815833297780895_n.jpg?_nc_ht=instagram.fymy1-1.fna.fbcdn.net&_nc_cat=107 "🇬🇧 I noticed there’s a lot of galettes going on here on the Instagram lately and as per usual I get inspired to make recipes in my #glutenfree #vegan version. So here’s the ingredients and instructions!
.
150 gr gluten free brown rice flour - 50 gr gluten free buckwheat flour - 100 gr gluten free potato starch - 1/2 tsp salt - 130 gr vegan margarine - 6 tbsp water - 500 gr cherry tomatoes - 1 onion - seasoning
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Mix dry ingredients first, then add margarine and water and mix with a spoon until big crumbs form, then squeeze all the ingredients together with your hands and “knead” until it’s a firm ball of dough. Refrigerate for 30 minutes. Heat oven 180 C° / 350 F. Cut cherry tomatoes in halves, slice the onion, in a bowl season and mix everything with olive oil, salt, oregano. Roll the dough out between two pieces of parchment paper, then remove the top one, move the rest on a baking sheet, add the onions and tomatos mix in the center and fold the outer part of the dough with the help of the bottom parchment paper (yup, it will break a bit, the joys of gluten free, so in that case push the dough together). Bake for 25 minutes. P.S. you can add mixed seeds to the dough and on top before baking.
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🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes")
2 Comments
Questo li devo riuscire a fare, anche io che sono imbranata in cucina , ma ci voglio provare!!!!
un bacione
Chiara
http://www.shesinfashionblog.com
Sono facilissimi, veloci e comodi da tenere in freezer! Fammi sapere! 🙂