1 ½ - 2cupspacked fresh mint leaves, from 1 large or 2 small bunches, (50 g)
¾cupunsweetened cocoa powder or raw cacao powder, (60 g)
¼teaspoonpeppermint extract (optional – if needed to sharpen flavors)
1can full-fat coconut milk, (13.5 ounce / 398 ml)
Place the cashews in a heatproof bowl, cover with an inch or two of boiling water, and soak 1 hour.
Meanwhile, combine the sugar and 1 cup water in a small saucepan and bring to a boil, swirling to dissolve the sugar. Add the mint leaves, remove the pot from the heat, cover and steep 5 minutes. Strain the syrup, reserving the liquid, pressing the leaves to extract all the good stuff, and discarding the leaves.
Drain the soaked cashews and place in a blender with a splash of the syrup. Blend the cashews until silky smooth, gradually adding enough syrup to turn the mixture and scraping down the sides of the blender occasionally, increasing the speed to high, 3-5 minutes. Add the cocoa powder, salt, peppermint extract (if using), and coconut milk, and any remaining syrup, and blend until smooth.
Divide the mixture among your popsicle molds, leaving 1/4 - 1/2 inch at the top, and place the popsicle sticks in the molds. Freeze and unmold according to the popsicle maker instructions.
The popsicles will keep airtight in the freezer for at least several weeks.
Nutritional values are based on one of ten popsicles.