Nutella popsicles, vegan. The possibilities for making popsicles at home are endless, especially as regards tastes, starting with fruit. Have you ever thought about making Nutella popsicles? We offer them in a very greedy vegan version. If you choose home-made or natural soy milk instead of the chocolate soy milk that can be found on sale, just dissolve a tablespoon of cocoa powder, sweet or bitter, in the quantity of soy milk indicated. The operation will be easier by using warm soy milk and mixing it with cocoa with a whisk.
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How to prepare homemade Nutella popsicles, in a vegan and very tasty version.
The possibilities for making popsicles at home they are endless, especially as regards tastes, starting with fruit. You ever thought you could make gods nutella popsicles? If you choose home-made or natural soy milk instead of the chocolate soy milk that can be found on sale, just dissolve a tablespoon of cocoa powder, sweet or bitter, in the indicated quantity of milk.
The operation will be easier by using warm soy milk and mixing it with cocoa with a whisk. Don't forget to choose organic ingredients.
name="ingredients">Ingredients
- 50 gr of shelled hazelnuts
- 3 teaspoons of extra virgin olive oil
- 3 teaspoons of unsweetened cocoa powder
- 2 spoons of brown sugar
- 4 tablespoons of chocolate soy milk (cream)
- 350 milliliters of chocolate soy milk (popsicles)
- Preparation Time:
15 minutes - Cooking time:
- - Rest time:
2 hours in the fridge and then one night in the freezer - Dose:
for 6 popsicles - Difficulty:
low
How to make vegan nutella popsicles
To get the popsicles start with hazelnut cream. For its preparation I followed the prescription area of homemade vegan nutella of Verdiana, adapting the quantities of the ingredients to obtain 6 popsicles. In addition to the above ingredients, you will need them: a kitchen mixer or blender, 6 popsicle molds, a large bowl, a frying pan, a whisk and a graduated glass to measure the amount of soy milk.
Read also: Homemade Vegan Nutella
To prepare the "nutella" you will need to toast 3 tablespoons of shelled hazelnuts in a pan over medium heat for two or three minutes, without adding oil. When they are ready, pour them into the blender and operate it to chop them as finely as possible. They will be enough few minutes. Then pour 3 teaspoons of extra virgin olive oil over the chopped hazelnuts and blend for another minute.
It's time to put 3 tablespoons of unsweetened cocoa and 2 tablespoons of brown sugar into the blender. Blend for a couple of minutes to mix the ingredients. Only with the addition of soy milk will the formation begin cocoa and hazelnut cream real. Then add 3 tablespoons to the other ingredients and operate the blender until you get a creamy and very homogeneous mixture.
Transfer everything from the blender to a large bowl, in which you will pour 350 milliliters of chocolate soy milk. Mix the soy milk and hazelnut cream using a whisk. Let the preparation rest in the refrigerator for 2 hours. When it has cooled down, remove the bowl from the refrigerator and pour the mixture into the popsicle molds. Put the molds away in the freezer for the whole day or all night before you can enjoy the popsicles. Done!
Warning: one leads to another!
