Chai Creamsicles with Raw Chocolate Magic Shell
Can I tell you something that’s kind of embarrassing? …and will you promise not to judge me?
I took my popsicle mold on our road trip because I just couldn’t imagine parting with it for the better part of a year. Never mind the fact that most places we stayed at only had mini fridges whose tiny freezers were so coated with ice I could barely cram a bag of frozen berries in them for smoothies (because obviously I brought our blender too). And the places where we did have a full-size freezer, we usually didn’t have air conditioning, which meant that every time I tried to share a popsicle recipe they quickly turned into puddles. Aaron, who was tasked with photographing them, finally put his foot down and told me very firmly, “No more popsicle recipes, Amanda. You have to let it go.”
Fast forward twelve months and we’re back at our house with our full-size freezer, my beloved popsicle mold, and I’m finally bringing you a popsicle recipe! (for the record, Aaron is now threatening a framed “don’t even ask me to photograph your popsicles” poster because admittedly, popsicles might be the worst when it comes to taking a good photo) Let me tell you though—this is one popsicle recipe that was worth the extra effort/marital strain.
We’ve recently become obsessed with the Elixirs from REBBL (Roots Extracts Berries Bark Leaves). Have you tried their drinks yet?? They are so good. Everything from their flavors (Maca Cold-Brew! Reishi Chocolate! Turmeric Golden-Milk!), to their superfood ingredients, and their commitment to sustainability. I adore what this company stands for and the organic products they create.
About a week into my now daily, 3pm REBBL Elixir ritual, it occurred to me that their coconut milk-based beverages might be amazing in popsicle form. I love being right.
Ashwagandha Chai is my current favorite flavor because when blended with soaked cashews, it makes one insanely good creamsicle (think: chai coconut milk latte in popsicle form). Also, the ashwagandha is a powerhouse adaptogen that supports stress-relief and the chai provides a nice little energy boost that’s a great antidote to the inevitable mid-afternoon slump.
Once I perfected the creamsicles, I did what I always do: covered them in chocolate! Specifically, sweet cacao nib “sprinkles” and a raw chocolate magic shell that requires just four ingredients and a few seconds of stirring. It provides the most awesomely snappy chocolate crunch when you bite into the smooth chai creamsicle…total bliss.
Don’t feel the least bit guilty if you go back for seconds and thirds of these vegan chai creamsicles. They’re made entirely from whole foods and brimming with good-for-you fats. Plus, it’s so easy to whip up another batch. (I’m on my fifth!)
Thank you to REBBL for sponsoring this post! We love their Super Herb Elixirs and plant-based Proteins!
Chai Creamsicles with Raw Chocolate Magic Shell
Chai Creamsicles with Raw Chocolate Magic Shell
Serves: makes 7 popsicles
Prep Time: 4 hours
These 7-ingredient vegan chai creamsicles are made from whole foods, they're naturally sweetened, and they're so simple to make. Just blend, freeze, and dip in easy raw chocolate magic shell!
Cuisine: Gluten Free, Vegan Servings: makes 7 popsicles
Prep Time: 4 hours
These 7-ingredient vegan chai creamsicles are made from whole foods, they're naturally sweetened, and they're so simple to make. Just blend, freeze, and dip in easy raw chocolate magic shell!
Instructions
- Drain and rinse the cashew pieces and add them to the base of a high speed blender. Add the REBBL Ashwagandha Chai Elixir, maple syrup, coconut oil, and salt. Blend on high speed until very smooth, about 1 minute. Pour the mixture into your popsicle molds and freeze for 45 minutes to firm up slightly. Insert the popsicle sticks then sprinkle with cacao nibs (don't reverse this order or the cacao nibs will get pushed into the popsicles—still tasty, but not as pretty). Transfer the mold to your freezer until fully frozen, at least 4 hours (I prefer overnight to ensure they're frozen all the way through).
- A few minutes before you're ready to remove the popsicles from the freezer, prepare the magic shell: add the cacao powder to a small mixing bowl and whisk in the coconut oil until fully combined and smooth. Stir in the maple syrup and salt, then transfer to a jar with a lid (make sure the jar is wide enough to dip the popsicles).
- When you're ready to remove the popsicles, rinse the bottom of the popsicle mold under warm water for a few seconds. Pull the popsicles out, lay them on your parchment-lined baking sheet, and freeze for 5 minutes. Once the popsicles are re-frozen, dip each one into the chocolate magic shell (let any excess drip off), and sprinkle with cacao nibs. After the shell hardens (this takes a few seconds), lay the popsicle back onto your parchment-lined baking sheet. Repeat for each popsicle. Enjoy right away, or store leftover popsicles in an airtight container in the freezer.
Notes [4]
I use this popsicle mold.
I prefer cashew pieces over whole cashews for a couple of reasons: 1) they’re less expensive and 2) they save time because you don’t need to soak them as long as whole cashews.
You can store chocolate magic shell leftovers in a jar in the fridge. It will solidify, which means you’ll need to reheat it for dipping or pouring over ice cream later. After you re-heat it, give it a stir and make sure you allow it to cool to room temperature before you dip/pour it over ice cream.
The other REBBL Elixirs and Protein flavors work really well in this recipe! Just keep in mind that the Turmeric Golden-Milk and Matcha Latte Elixirs contain honey.
Copyright © 2020 Amanda Maguire for Pickles & Honey
i dont blame you for taking your popsicle mold with ya. this summer, i have used it more than any other appliance and i love it.. i just saw this REBEL drink on another blog, will definitely have to look at it next time im at the store.
Aside from my blender, I also think I’ve used my popsicle mold more than any other appliance (and I use the blender in part to make popsicles, so…). 🙂 Definitely give the REBBL a try the next time you see it! Their chocolate protein drink is also perfection.
Beautiful! I can’t wait to make this. Great job on the photos Aaron! I love the one of you holding the popsicle.
I can’t wait to make this. Great job on the photos Aaron. I love the one of you holding the popsicle.
Beautiful! I need to try this REBBL drink. I love chai!
The Ashwagandha Chai is so good, Susan! You can really taste the spices and especially the clove, which I love.
That chocolate magic shell is so good! I NEED these.
Yes, you do need these. 😉
Do you know if Whole Foods sells these Rebbl elixirs? They sound delicious.
Wondering the same thing. Thanks!
Hi Kate! Check REBBL’s store locator to find them near you: http://rebbl.co/where-to-buy/
I believe they’re in some Whole Foods in the SF Bay area since they’re a Berkeley company. My Whole Foods didn’t have them so I bought mine at an indie health food store in Cambridge. You can check REBBL’s store locator to find them near you: http://rebbl.co/where-to-buy/
I used to go nuts for chocolate and strawberry magic shell on soft serve when I was little. I had no idea it was so easy to make a healthy version at home! I’m really looking forward to trying your recipe.
Alexa! You just took me back to being a kid with that strawberry magic shell. My brother loved that stuff (I was too busy eating all the sprinkles)! This homemade version is obviously WAY healthier and it’s super easy too. The flavor and crunch when you bite into it…heaven.
These look really good Amanda!! I’ve been eating a lot of popsicles this summer since its been really hot where I live in DC. These will be the next ones I make!
I was grocery shopping last night and saw the REBBL drinks. I immediately thought of your post and picked up the chai. Popsicles are happening this weekend! 🙂
You’re a genius, Amanda! Can’t wait to try these.
You’re too sweet, Marie. I hope you love the popsicles!
Oh wow! They look amazing! I wish I had a few of them with me! 🙂 I will definitely have to make them soon, thank you for sharing! 🙂
Wow, These creamsicles look amazing. Have to try them.
I know popsicle season has maybe passed, but it’s still hot in LA. I made these over the weekend for some friends and we all LOVED them! Thank you for such a perfect recipe and for introducing me to REBBL! I can’t wait to try their other flavors. XO
Beautiful photos, Amanda and Aaron! I’m a year-round ice cream person so I don’t care one bit that it’s fall and getting chilly outside. Chai is yummy any day!