A funny thing happened when I went vegan. Before, I really was that person who could and would eat a pint of ice cream for dinner. If I couldn’t get my greedy, sugar-mad mitts on Graeter’s Chocolate Chocolate Chip, I’d make do with Haagen-Daz Chocolate or Mocha Chip. I had it bad. But then the vegan thing happened and at that time, there really were very few non-dairy ice cream options and since I’d also given up eating refined sugars, my taste for the cool, creamy stuff melted away.
Nevertheless…sometimes the only thing called for is something cold and chocolatey – without the fear of suddenly realizing you’ve reached the bottom of a pint of sugary ice cream. Enter these little bites made with cacao, white beans and other good stuff. One or two of these chocolatey mocha cuties will tame the wildest sweet tooth.
BTW, the silicon mold I used to make these is no longer available on Amazon, but this one looks close.
Chocolate-Covered Mocha Ice Cream Bites
- Total Time: 240
- Yield: 15
- 1/2 cup cacao powder
- 1/2 cup virgin coconut oil, melted
- 1/4 cup full-fat coconut milk (canned)
- 1 tsp. vanilla extract
- 1 tsp. pure maple syrup
- 1 tsp. sunflower lecithin, optional
- 1/4 cup finely chopped nuts
- 1/4 cup white beans, rinsed and drained
- 2 Tbsp. tahini
- 2Tbsp. cacao or cocoa powder
- 2 Tbsp. pure maple syrup
- 1 Tbsp. espresso powder
- 1/2 tsp. vanilla extract
- 1/2 tsp. sunflower lecithin, optional
- Set a 15 mini-muffin silicon tray on a baking sheet or other sturdy surface (such as a cutting board). Set aside.
Make the chocolate
- In a small bowl, whisk together all of the chocolate ingredients – except for the nuts – and divide half of the chocolate between the muffin cups. Place the tray (that is on top of the board) into the refrigerator while you prepare the filling.
Make the filling
- Combine all of the filling ingredients in a food processor and mix until silky smooth. Scrape down the sides a few times to make sure you’ve incorporated all of the bean and cacao bits.
- When the chocolate in the freezer has hardened, remove it from the freezer and divide the filling between the cups. Tap the board/silicon mold on the counter a few times to evenly distribute the filling. Place back in the freezer and let set until hardened. It goes pretty quick – should be less than an hour.
- If the remaining chocolate mixture has hardened, gently re-melt it. Stir in the chopped nuts. Remove the silicon form from the freezer and ladle on the remaining chocolate/nut mixture. Again, tap if necessary to evenly distribute the chocolate over the filling. Place back in the freezer to harden. This really goes fast since the filling itself is cold and will start to freeze up the chocolate topping.
- Once completely firm, they’re ready to eat!
- Serving Size: 7
- Calories: 240
- Sugar: 4
- Sodium: 50
- Fat: 22
- Saturated Fat: 16
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 10
- Protein: 3
- Cholesterol: 0