Vegan Chocolate-Covered Mocha Popsicles

February 15, 2018
Once upon a time I despised coffee. I loved the delicious smell of it, but every time I tried a sip, I felt betrayed by the alluring scent. Then one day that all changed when I tried a beautiful South American blend. Suddenly, I was hooked. I got a job as a barista and quickly fell in love with learning about coffee roasting and brewing and helping coffee-shunners find their gateway drink. Now as a coffee-obsessed foodie, I love to incorporate coffee into my recipes, which led to the creation of these Vegan Chocolate-Covered Mocha Popsicles. With the semi-sweet chocolate complimenting the bitter richness of the coffee, they are the perfect pick-me-up and treat and are sure to satisfy my fellow coffee lovers!
Vegan Mocha Popsicles

Vegan Chocolate-Covered Mocha Popsicles

Recipe Type: Sweets
utensils YIELDS 8 popsicles
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  • 1 can (15 ounces) Full-fat coconut milk
  • 1/2 cup Strongly-brewed coffee
  • 3 tablespoons Unsweetened cocoa powder
  • 3 tablespoons Maple syrup
  • 1/2 cup Semi-sweet vegan chocolate chips
  • 1 tablespoon Coconut oil
  • 1/3 cup Chopped pecans or nut of choice (optional)
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1.) In a bowl, whisk together the coconut milk, coffee, and maple syrup until fully combined. Whisk in the cocoa powder one tablespoon at a time to ensure there are no clumps. 2.) Pour the mixture into popsicle molds (or small cups with popsicles sticks) and freeze for at least five hours. 3.) Once the popsicles are frozen solid, prepare a double boiler/bain marie. Melt the chocolate chips in the double boiler until smooth, then mix in the coconut oil (this helps the chocolate coating solidify faster once on the popsicle) and chopped pecans. 4.) Remove the chocolate mixture from the heat and coat each popsicle fully (this is easiest when using a spoon to drip the chocolate on the popsicle over the bowl). Allow the excess to drip off then place the popsicles aside on nonstick baking sheet to set. 5.) Your popsicles are now ready to enjoy! These can be stored in an airtight container for up to a week.

Also by Aubrey: Vegan Mango & Coconut Bliss Balls

Related: Vegan Toasted Coconut Ice Cream

Vegan Mocha Breakfast Smoothie

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Photos: Aubrey Pacheco

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After three years of attending university in Oxford, England to receive her Bachelor of Science degree in Nutrition, Aubrey is back in her hometown in Los Angeles ready to spread the knowledge through private nutritionist services, recipe creating, and more. When she isn’t scouring through new science journals or dancing around the kitchen making new recipes, Aubrey can be found hiking, reading, or hunting for the best cup of coffee in LA.


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