Sharing a simple treat to cool you off on a hot summer day -- these vegan chocolate hazelnut pops that will totally take you back to your Nutella-eating days! :)
These pops are super light, but very rich in flavor. Easy to throw together, and of course are wonderful to have on hand for those super warm and sunny days. Or just for those days when you need some chocolate... these are great for that too ;)
If you are looking for more quick and easy ice cream popsicle ideas, here are a few more to add to your must try list:
- These Pistachio Coconut Pops
- Blueberry Tahini Pops
- Pecan Butter Ice Cream Pops
- Banana Peanut Butter Chocolate Covered Pops
The common theme with the above pops and these chocolate hazelnut pops right here is that they are on the creamier side, and therefore more ice-cream like. If you're looking for a totally light and refreshing popsicle recipe that's a little bit "unconventional," you can give these lavender earl grey pops a try, or these coconut cardamom pops. I absolutely adore both.
Chocolate Hazelnut Pops
Vegan chocolate hazelnut pops that are very reminiscent of the sweetness and deep hazelnutty flavor of Nutella. Refined sugar-free & dairy-free.
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 3 pops
- Category: Ice Cream
- Method: Raw
- Cuisine: Dessert
- ½ cup unsweetened vanilla almond milk
- 3 tbsp natural hazelnut butter
- 3 tbsp dark maple syrup
- 1 tbsp cocoa powder
- ⅛ tsp salt
Blend all ingredients together in a blender.
Pour into a silicone popsicle mold.*
Freeze overnight or for 6 hours to set. Enjoy!
*I used this type of popsicle mold and got enough mixture to make 3 pops + had a tiny bit leftover. I put the leftover amount into a silicone cupcake liner and froze it too, so it was a mini version I had on the side. Depending on the size of your molds, the amount of pops you get might vary slightly.
Keywords: Vegan Chocolate Hazelnut Pops (Refined Sugar-Free)
Audrey, these pops are incredible! I've been making them with cashew butter because I couldn't find hazelnut butter locally, even in health food and gourmet food stores. (I've just found some online and will order it soon.) My popsicle mold yields six pops, so I've been doubling your recipe with some adjustments: I use plain almond milk (1 cup) with 1/2 teaspoon vanilla, 3 tablespoons raw cacao powder, and 4 tablespoons maple syrup (less sweet than the original recipe). I recently added 1/2 teaspoon of peppermint oil as a surprise for my partner, who likes mint chocolate chip ice cream. I also increased the cacao powder by 1 tablespoon in that batch. They tasted just like the "thin mint" cookies Girl Scouts sell in the U.S.--yum! Next time I'll probably reduce the peppermint to 1/4 teaspoon so it's a bit less strong. I'm planning to try adding raspberry extract to a batch soon. Thank you!
Audrey, I forgot to mention that I've been using double the amount of cashew butter (6 tablespoons) in my six-pop mold . . . and omitted the salt because I'm not a fan of sweet-and-salty desserts. Love this recipe!
Thanks so much for sharing your adventures with this recipe, Chris! :) I enjoyed reading all your ideas and substitutions. Glad you're having fun with this one.