Hazelnut Coffee Fudgesicles
Yield: ten 3-oz. popsicles
  • ¾ cup raw hazelnuts
  • 2 cups unsweetened cashew milk (or other milk of choice)
  • ½ cup (100 g) granulated sugar
  • 1.5 tbsp corn starch
  • 2.5 tbsp unsweetened cocoa powder
  • 3 tbsp instant espresso powder
  • 3.5 tbsp (scant ¼ cup) semisweet chocolate chips
  • ¾ tbsp unsalted butter
  • 2 tsp vanilla extract
  • generous pinch of sea salt
  1. Toast the raw hazelnuts in a 350°F oven for about 5 minutes or until slightly golden and fragrant. Let them cool slightly, and then rub them together in a clean towel to get as much of the skins off as possible. Most likely they won't come off completely, but that's okay.
  2. Using a food processor or by hand, chop the hazelnuts into very small pieces. I like to start doing this in my food processor and then finish the job by hand, because otherwise my food processor turns some of the nuts into flour and leaves some large chunks behind. You don't want hazelnut flour, just very small pieces. Set aside.
  3. Combine the milk, sugar, corn starch, cocoa powder and espresso powder in a medium bowl. No need to stir at this point.
  4. In a medium saucepan over very low heat, melt the chocolate chips. Once they're melted, add the milk mixture. Turn the heat to medium and whisk it all together. Cook for 5-10 minutes until the mixture begins to thicken, whisking frequently.
  5. Remove the chocolate mixture from the heat and immediately stir in the butter, vanilla extract and sea salt. Stir in the hazelnut pieces.
  6. Let the mixture cool for a few minutes and then pour into your popsicle molds. Place the molds in the freezer to freeze completely, at least 4-6 hours. Run the mold under warm water for a minute to help loosen the popsicle before eating it.
adapted from Smitten Kitchen
Recipe by Cake Over Steak at https://cakeoversteak.com/hazelnut-coffee-fudgesicles/