As I mentioned in the Maple Baked Brie post, my original intention for the maple contest was to make maple pudding; but it didn’t end up being all that great. What did end up being great were the popsicles that the pudding turned into!
I think the cool weather is here to stay in New England, but if it’s still warm where you are – and you’re craving the flavors of autumn – these frozen treats are just what you’re looking for.
Creamy, frosty, and bursting with robust maple flavor, these popsicles are a perfect transition from warm to cool temperatures!
Maple Pudding Pops
Prep Time: 5 minutes
Cook Time: 10 minutes
Keywords: simmer dessert vegan maple syrup Thanksgiving Halloween pudding popsicle fall
Ingredients (6 popsicles)
- 4 cups unsweetened vanilla almond milk, divided use
- 1/4 cup arrowroot powder
- 2/3 cup pure maple syrup, preferably grade B
- 2 tsp pure vanilla extract
- pinch salt
In a medium saucepan set over medium heat, whisk together 1/2 cup almond milk and arrowroot powder until no lumps remain.
Whisk in the remaining 3 1/2 cups almond milk. Whisk in maple syrup.
Bring to a simmer; reduce heat to medium-low & cook mixture until thickened, stirring often, about 10-15 minutes. Stir in vanilla extract and salt.
Transfer to a big bowl and let cool completely. Refrigerate until thoroughly chilled.
Pour into popsicle molds and freeze overnight. To remove popsicles from molds, run under hot water for 10-15 seconds.