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Trini style ackee peanut punch become these yummy popsicles dipped in chocolate and sprinkled with peanuts and sea salt

Ackee-nut Popsicles

Creamy, vegan Trini style peanut punch with ackees are transformed into popsicles to beat the summer heat

Servings 4 pops
Author Chantal

Ingredients

For the popsicle base:

  • 1 cup Unsweetened Oat Milk
  • 1/4 cup + 1 tbsp Water separated
  • 2 tsps Arrowroot powder
  • 1/4 cup Parboiled Ackee
  • 1/4 cup Smooth Peanut Butter you can use chunky if you prefer a bit a texture
  • 1 tbsp Cane sugar up to 2 tbsp if sweeter punch is preferred
  • Dash of Angostura Bitters optional
  • Dash of Cinnamon optional
  • Freshly ground nutmeg optional

For the Chocolate Coating:

  • 7 oz 70% Dark Chocolate broken up
  • 2 tsps Canola oil or any neutral flavoured oil

To finish:

  • Crushed peanuts
  • Sea salt flakes or kosher flake

Instructions

Make the popsicle base:

  1. In a small saucepan, combine the oat milk and 1/4 cup water and place over medium low heat
  2. Whisk together arrowroot powder with the remaining 1 tbsp water then add to the saucepan. Continue to cook stirring occasionally until thickened (about 3 minutes)
  3. Pour oat milk mixture into blender and add ackee, peanut butter, sugar, bitters and cinnamon and nutmeg if using
  4. Blend until completely smooth, taste and add more sugar if desired
  5. Pour into popsicle molds and freeze overnight till solid
  6. Once completely frozen, remove from mold and lay on a sheet of parchment paper on a tray or plate in the freezer while you make the chocolate coating.

Make the chocolate coating:

  1. Melt the chocolate in microwave in 15 to 30 bursts at a time stirring at each interval until completely melted
  2. Add oil and mix well to combine

To finish:

  1. Have peanuts and salt ready as once the chocolate touches the popsicle it will start to solidify.
  2. Dip one popsicle at a time (you may have to tilt your container) shake of the excess then place the dipped popsicle back on parchment and sprinkle with nuts and salt before the chocolate hardens.
  3. Repeat with the remaining popsicles
  4. Serve immediately or return to freezer till ready to serve

Recipe Notes

• The silky texture of ackees makes them great for vegan or lactose free recipes where creaminess is desired. Their mild flavour means they won't overpower other ingredients in cases such as this where you want them to play a supporting role.

• You can use any dairy free milk you like but preferably something mild in flavour that won't try to steal the show.

• Arrowroot is added for its thickening power which creates a fuller mouth-feel but it can be omitted. If you are omitting the arrowroot go straight to blending (no need to heat the oat milk)

• The popsicle base recipe makes a little less than 2 cups; how much you use will depend on the size and amount of popsicle molds you have. I had one mold with 4 one-third cup slots, there was enough for maybe one more pop left over which was happily drank.

• Tip: Use a container that is tall and narrow to dip the pops in, this way you use less chocolate and you can dip the whole popsicle getting fairly good coverage with just a bit of twirling necessary. I was able to completely cover the popsicles with just a bit of the chocolate coating left over. Alternately you could make half the chocolate coating recipe and simply drizzle the chocolate over the pop instead of dipping it.