Make no mistake: the “Chocolate Coconut Latte Fudge Popsicles,” from Half Baked Harvest, are a vegan dream. Just look at this ingredient list…

Soaked, raw cashews become even meatier than they already are. Let’s give all the credit to the innovators of cashew milk.

Coconut milk is always an unashamed, creamy darling.

Dried medjool dates! (Four chopped dates make half a cup.) Dates continue to be the secret vegan ingredient for all sorts of thickening and sweetening in recipes.

I enjoyed blending all these things in my plain old KitchenAid (“high-powered blender?”), until “completely smooth.” For the “brewed coffee,” I opened a bottle of Café Grumpy cold brew. I poured an extra teaspoon-and-a-half into each of my seven popsicle molds.

Last, but not least, that chocolate drizzle. I’ve come to terms with the drizzling concept, and was really swept away by its luxuriousness, here. I melted some Scharffen Berger semi-sweet dark chocolate. (Eight ounces was way too much; four ounces would be fine, FYI.) It’s a dreamy chocolate. I can’t stop thinking about it.

The final texture of this fantastic popsicle was like ice cream. Really. Great flavor combo and expertly envisaged.

Stand by for more summertime pop-ups soon.