½ cup toasted coconut flakes (50 g), plus 2 tablespoons
½ cup toasted sliced almonds (60 g), plus 2 tablespoons
Equipment
12 ice pop sticks
2 ice pop molds, 6 count
Nutrition Info
Calories 474
Fat 37g
Carbs 16g
Fiber 2g
Sugar 10g
Protein 19g
How to Make It
1. Step
In a medium pot over medium-low heat, toast the cinnamon stick(s) for 1 minute, or until fragrant. Add the white rice and toast for another minute.
2. Step
Add the Planet Oat® Dark Chocolate Oatmilk, sugar, vanilla, and ground cinnamon. Simmer for about 3 minutes, or until the cinnamon is fragrant, stirring occasionally. Remove the pot from the heat and let the chocolate horchata chill in the refrigerator for 8 hours or overnight. Discard the Mexican cinnamon stick and blend the horchata on high speed for 30–60 seconds, or until finely pulverized.
3. Step
Strain the liquid into a fine mesh strainer over a large measuring cup. Divide the chocolate horchata evenly between 2 6-count ice pop molds. Freeze for 30–45 minutes, until slightly solidified. Insert the sticks into the center of the pops, then return to the freezer for 8 hours, or overnight.
4. Step
Add the dark chocolate to a microwave-safe bowl and microwave for 30–60 seconds, until melted. Let cool slightly.
5. Step
If using, add the toasted coconut flakes and sliced almonds to 2 separate shallow bowls.
6. Step
Remove the ice pops from the freezer and remove from the molds. Dip the top third of each pop in the melted dark chocolate, then immediately dip in the coconut flakes or almonds. Lay the pops on a plate and freeze for 5 minutes before serving.
