Chocolate Chili Mini Churros

Switching gears from all things Frozen, to celebrate something much more adult and exciting, Cinco de Mayo. Because I’m not one to ever pass up a homemade margarita or some yummy Mexican eats and after being surrounded by Elsa, Anna and Olaf for the last few weeks, the holiday definitely represents a much-needed break for me. And for added excitement, I’ve cooked up a batch of homemade mini churros dipped in chili spiced chocolate because well, Cinco de Mayo!

I found the recipe for the churros on the Food Network and made the batter dairy-free by using coconut oil instead of butter. And to make them ever lighter, they’re baked and not fried! The chocolate for dipping is also free of dairy with a touch of heat for an added kick.

Totally fitting for a fiesta!

Chocolate Chili Mini Churros | Posh Little Designs

Chocolate Chili Dipped Mini Churros

Homemade mini churros, dipped in a spiced vegan dark chocolate for a sweet, spicy and lightened up twist on the old classic.



1 cup water

1/2 cup coconut oil or vegan butter

1 cup flour

1/4 tsp salt

3 eggs beaten

Cinnamon Sugar Mixture

1/2 cup sugar

1 tablespoon cinnamon

Additional Items

1 large baking sheet lined with tinfoil and lightly sprayed

Piping bag or large ziplock fitted with a medium-sized star tipped pastry tube

parchment paper

Dipping Chocolate

1 bar of quality vegan dark chocolate

1/8 teaspoon chili powder


Pre-heat oven to 400

Combine water, coconut oil/butter and salt in a pot and bring to a boil.

Whisk in flour, stirring quickly until mixture turns into a ball.

Remove from heat and make a well in the center of the ball of dough.

Slowly stir in the eggs a little at a time, mixing continuously to make sure the eggs don’t scramble.

Continue mixing in eggs until they’re completely incorporated into the batter.

Allow batter to cool slightly, then transfer to your piping bag.

Pipe 3 inch long churros into rows on your greased baking sheet.

Bake in the oven for 10 minutes at 400 degrees and then broil on high for 1-2 minutes until your churros are golden brown.

Meanwhile, mix together cinnamon and sugar in a small dish.

Once churros have been removed from the oven, roll them into the cinnamon and sugar mix until fully coated.

Set aside.

Chocolate Chili Mini Churros | Posh Little Designs

Heat your dark chocolate in a microwave safe dish on 30 second intervals, or in a double boiler until completely melted.

Stir in 1/8 teaspoon of chili powder.

Dip the tips of your churros into the chili spiced dark chocolate and place back on the parchment paper to cool.

Sprinkle a light dusting of the chili powder on top of the chocolate dipped churros for garnish.

Chocolate Chili Mini Churros | Posh Little Designs


Chocolate Chili Mini Churros | Posh Little Designs

How do you plan to celebrate Cinco de Mayo? I hope you give this fiesta fitting recipe a try!

Much more on the way soon!


Churro Recipe adapted from The Food Network

This specific recipe for these Chocolate Chili Mini Churros was seen first on Posh Little Designs. All Rights Reserved. 2011-2015.

All Images are photographed and owned property of Posh Little Designs. All Rights Reserved 2015.


Salted Pistachio Dark Chocolate Shamrocks (V)

Whenever I need a little pick me up, dark chocolate is my go-to. I just love how well it pairs with different flavors. From fruits and nuts to savories and especially wine, it’s certainly a rich and luxurious treat, and most importantly for me it’s dairy free! Now with St. Patrick’s Day fast approaching I’m elevating this go-to of mine a to give it some holiday appeal. Using shamrocks for good luck, a hint of sea salt and pistachio green and a dusting of edible gold glitter, this sweet treat is now suitable for the upcoming arrival of St. Patty’s Day.

Sea Salt & Pisatchio Dark Chocolate Shamrocks | Posh Little Designs

 Salted Pistachio Dark Chocolate Shamrocks (V)

Dark chocolate paired with sea salt, pistachios and edible gold. Sweet, salty & St. Patrick’s Day chic.

Sea Salt & Pisatchio Dark Chocolate Shamrocks | Posh Little Designs


8 oz of quality dairy free dark chocolate (3 bars)

1/2 cup coarsely chopped pistachios

1 tsp sea salt

edible gold glitter flakes

shamrock mold

2 ziplocks or piping bag

parchment paper

Sea Salt & Pisatchio Dark Chocolate Shamrocks | Posh Little Designs

Sea Salt & Pisatchio Dark Chocolate Shamrocks | Posh Little Designs


Heat 7 of the 8 oz chocolate in a double boiler or on 30 second intervals in the microwave until fully melted.

Pour melted chocolate into your ziplock or piping bag and pipe into your shamrock mold cavities.

Gently tap the mold on a solid surface until chocolate is evenly distributed.

Allow to chill for 1-2 hours in the fridge until completely solid.

While chocolate is chilling, mix together the sea salt and chopped pistachios.

Once shamrocks are fully chilled, heat remaining 1 oz of chocolate until fully melted and pour into remaining ziplock or existing piping bag.

Flip the shamrocks over onto a sheet of parchment paper to remove chocolates.

Turn them right side up and quickly pipe remaining chocolate in a zig zag motion over top the shamrocks.

Top with chopped pistachios and sea salt, and finish with the edible gold glitter.

Place them back in the fridge for 30 minutes to fully harden.

Sea Salt & Pisatchio Dark Chocolate Shamrocks | Posh Little Designs

They are ready to enjoy!

Sea Salt & Pisatchio Dark Chocolate Shamrocks | Posh Little Designs

This is such a quick treat to make and an easy way to elevate plain dark chocolate. You can display these shamrocks on trays or cake stands at your St. Patty’s Day celebration, or package them up and give them away as a bit of sweet good luck for your friends and loved ones.

More on the way soon!


This specific recipe for Salted Pistachio Dark Chocolate Shamrocks was seen first on Posh Little Designs. All Rights Reserved. 2011-2015.

All Images are photographed and owned property of Posh Little Designs. All Rights Reserved 2015.

Pink Peppermint & Chocolate Popsicles (V)

Pink Peppermint & Chocolate Popsicles | Posh Little Designs

Winter is almost here, which for most of us means that we’re a long ways from summer. We actually couldn’t be further in the Pacific NW with the 20 degree temps we’ve been experiencing lately, but that’s not stopping me from having frozen treats on my mind. Maybe it’s all the chilly weather getting to me…it must be, because I’m dreaming of sunshine and 80 degrees.

That brings me to today’s recipe featuring a few of favorite things, like peppermint and chocolate, which I’ve combined together to create frosty and festive popsicle fitting for the Christmas season. And for a little extra holiday cheer, there’s a touch of pink incorporated into each pop, courtesy of the peppermint candies.

Very merry and posh!

Pink Peppermint & Chocolate Popsicles | Posh Little Designs

Pink Peppermint & Chocolate Popsicles (V)

Creamy coconut milk paired with cool peppermint and sweet dark chocolate makes this recipe an instant seasonal favorite. Not only are these pops dairy free, they’re also completely vegan and free of gluten soy as well, so everyone can enjoy!


1 full can of light or full fat Coconut Milk (I used light and prefer Trader Joes coconut milk)

1 teaspoon of Agave Nectar

1/4 teaspoon of pure peppermint oil

1/3 cup crushed peppermint candy discs + 4  solid peppermint discs uncrushed.

1/3 cup of dairy free dark chocolate (chopped into small chunks, about 1/2 inch in size) I found mine at Trader Joes

4 popsicle sticks

4 6-8 ounce containers (i found mini plastic parfait glasses and used those)

parchment paper

Pink Peppermint & Chocolate Popsicles | Posh Little Designs


Combine Coconut milk and agave nectar in a glass bowl. Blend together for desired sweetness. Add in peppermint oil and stir.

Pour in 1/4 cup of the 1/3 crushed peppermint candy discs (the red color of the candy will tint the coconut milk pink), setting the remaining crushed peppermints aside.

Pour in 1/4 cup of the 1/3 chopped dairy free dark chocolate to the coconut milk mixture and set the remaining chocolate aside.

Mix all of the above ingredients together.

Drop each of the remaining 4 peppermint discs into the bottom of the mini parfait glasses.

Pink Peppermint & Chocolate Popsicles | Posh Little Designs

Pour about 1/2 a cup of coconut peppermint and chocolate mixture into each parfait glass over top the peppermint candy disc.

Pink Peppermint & Chocolate Popsicles | Posh Little Designs

Repeat this step for all for parfait glasses.

Pink Peppermint & Chocolate Popsicles | Posh Little Designs

Place on a tray in the freezer for about 1 hour and then insert your popsicle sticks.

Allow another 2 hours to fully freeze.

Line a dish with a sheet of parchment paper and set aside.

Pour remaining crushed peppermint and dark chocolate into a dish and mix together.

Once popsicles are completely frozen, fill up a medium-sized bowl with warm water. Place each popsicle into bowl of warm water to remove from the parfait glasses.

The popsicles will have a layer of melt on them which you can top with the remaining peppermint and chocolate mixture. Repeat these steps for each of the remaining popsicles and place on the parchment paper.

Pink Peppermint & Chocolate Popsicles | Posh Little Designs

Return to the freezer for another hour.

Pink Peppermint & Chocolate Popsicles | Posh Little Designs

Serve immediately!

These popsicles are fabulous for holiday parties and entertaining, especially if you live in a warmer climate. You could also enjoy these with friends and loved ones bundled up in your coziest blankets near the fire. That’s exactly how I had mine and I’ve already

Happy Holidays!!

Much more on the way soon!


This specific recipe for Pink Peppermint & Chocolate Popsicles was seen first on Posh Little Designs. All Rights Reserved. 2011-2014.

All Images are photographed and owned property of Posh Little Designs. All Rights Reserved 2014.

Mini Chocolate and Coconut Popsicles (V)

The other day I picked up a fresh coconut from our local grocery store. Seriously I’m not quite sure what pushed me to grab it because I have no experience working with coconuts, but with the thought that I would figure out how to use it later, I decided to buy it anyways.

After a “Coconut Opening” tutorial on youtube, which took a screwdriver and a hammer, I had success at cracking my very first one! If you follow me on Instagram I’m sure you saw my recent post about my coconut opening success. But…once I opened it I really had no idea how to use it. Perhaps I was a bit reluctant because I quickly discovered that the meat inside of the nut is incredibly difficult to get out of the shell. No joke..I seriously hammered on the coconut over and over again hoping to break it into smaller pieces, but to no avail. After trying numerous tools, I basically just winged it..wrapping a towel around the outside of the shell and scraping out the meat with a knife for what was close to 1 hour. Let’s just say I’m sure there’s a better way to remove coconut meat from the shell, and I don’t necessarily recommend my technique, but after all is said and done I’m glad that I spent an hour digging out slivers of coconut from the stubborn shell. These posh mini pops topped with chocolate and almonds taste good enough to say it was completely worth it!

Chocolate Coconut Popsicles (V) | Posh Little Designs

Mini Chocolate and Coconut Popsicles (V)

Chocolate Coconut Popsicles (V) | Posh Little Designs

I’ve paired fresh coconut, coconut cream, vegan dark chocolate and chopped toasted almonds to create this delicious mini frozen pop. Frosty, and creamy with real bits of coconut, and a crunchy dark chocolate shell. I can’t think of a combination that goes better together, a play on Almond Joy..but made using much healthier vegan ingredients and super adorable made in miniature size.


(makes 4 servings)

Meat from 1 half of a fresh coconut (about 1 cup) coarsely chopped or pulsed

1 can of full fat organic coconut milk

4-6 oz bar of vegan dark chocolate (try trader joes)

1/4 cup organic corn syrup or agave nectar

1/4 cup raw almonds (chopped and toasted)

3-4 shot glasses

3-4 popsicle sticks

Chocolate Coconut Popsicles (V) | Posh Little Designs

Chocolate Coconut Popsicles (V) | Posh Little Designs


In a medium size bowl, mix the can of full fat coconut milk, chopped coconut and sweetener together until blended. You can add a little extra coconut milk if the mixture seems to thick. I pulsed the mix in my magic bullet to make sure it was incorporated well.

NOTE: The mixture should be thick enough to hold 1 popsicle stick through the center.

Pour coconut sugar mixture into 4 shot glasses.

Insert popsicle sticks into the center of each shot glass.

Chocolate Coconut Popsicles (V) | Posh Little Designs

Chocolate Coconut Popsicles (V) | Posh Little Designs

Chocolate Coconut Popsicles (V) | Posh Little Designs

Place in the freezer for 2 hours or until completely frozen.

Meanwhile, coarsely chop almonds and place in a 250 degree oven to toast for 10-15 minutes. Remove from oven and set aside.

Once popsicles are completely frozen, begin melting your dark chocolate. This can be done in a double boiler, or on 30 second intervals in the microwave.

As soon as the chocolate has completely melted, begin removing your coconut popsicles from the each shot glass. I recommend placing the popsicles on a chilled surface, or only working with one at a time.

Run the outside of the shot glass under warm water for 10-20 seconds. Twist the popsicle stick and your coconut pop should come right out.

Working quickly, spoon some of the dark chocolate over the top of each coconut pop to create a dripping affect. Immediately top with chopped almonds. You’ll need to move fast otherwise the chocolate will harden and the almonds won’t stick.

Place back in the freezer in an upright position.

Repeat for all remaining pops, then keep frozen until ready to serve!

Chocolate Coconut Popsicles (V) | Posh Little Designs

These Mini Chocolate Dipped Coconut Popsicles can be served on a platter of ice for your friends and family to enjoy! They are surely great for cooling off during the warm summer months and worth all the extra effort it takes working with a fresh coconut.

Chocolate Coconut Popsicles (V) | Posh Little Designs

Did I mention they taste like Almond Joy, and they’re made using organic ingredients?

Chocolate Coconut Popsicles (V) | Posh Little Designs

Healthy and sweet rewards!

Chocolate Coconut Popsicles (V) | Posh Little Designs

Plus I don’t think I’m alone when I say just love anything mini and on a stick. Well these popsicles are certainly no exception. Small treats on sticks are not only cute but are also great options for parties as they’re super easy to work with and of course when they taste like this, your guests are sure to love them!

Happy weekend all! I appreciate you all reading as always!

I’ll have much more to share soon.


This specific recipe for Mini Chocolate and Coconut Popsicles was seen first on Posh Little Designs. All Rights Reserved. 2011-2014.

All Images are photographed and owned property of Posh Little Designs. All Rights Reserved 2014.

Make – Homemade Ice-cream Cones

Were you aware that this Sunday happens to be National Ice Cream day (the 3rd Sunday in July)?  I certainly wasn’t until I came across a bit of info while browsing my twitter feed. But you don’t have to tell me twice. I’ll take full advantage of the excuse to eat ice-cream all weekend. Dairy free ice-cream that is.

Most of you are aware that I eliminated dairy and soy from my diet a little over a year ago, so I usually don’t get the opportunity to enjoy the frozen treat, but I love that they have so many alternatives these days! Fruity gelato, sorbet and my favorite coconut milk ice-cream. It may not be typical, but I’m not your typical gal, so it suits me and my family perfectly. I can’t remember the last time I had ice-cream in a cone, but the thought of them brings me back to my childhood days. All those good memories got me thinking it would be fun to relive those moments by making homemade cones. Besides, I can’t think of a better way to celebrate the holiday!

But of course they wouldn’t be posh without a little twist, so I’ve added a few extra elements to the cones. I made them in minis (because everything’s cuter in pint size,) and dressed them up by dipping the tips in chocolate. I used vegan dark chocolate and nonpareil sprinkles for a final touch, then pairing them with vegan strawberry coconut milk ice-cream from Trader Joes. Perfect combo. My entire family loved them.

Homemade Ice-cream cones

 Homemade Ice-cream Cones (mini)

After I came across the idea to make homemade cones here, and discovered I had everything I needed to make them from scratch, I did a little happy dance! Believe it or not, the only bit of equipment you need is a Panini press….yes a Panini press (and electric mixer.) Such a genius idea, and probably the best cone I’ve ever tasted, especially right when they come off the grill. I think I could have eaten the entire batch warm. And to make things better, it’s one of the simplest recipes I’ve tried. The basic ingredients can be found in your pantry and fridge without having to make additional trips to the grocery store. I made these dairy free using vegan butter, but you could certainly use regular butter if you so prefer.

Here’s what you’ll need:


Panini Press (or baking sheet you can make also these in the oven)

Electric or stand mixer.

1 sheet parchment paper

1 half sheet of paper rolled to shape a cone (or other cone-shaped item.)

2/3 cups sugar

3 egg whites

1 cup all-purpose flour

1/2 teaspoon vanilla extract

1/3 cup melted vegan butter.

Vegan Coconut Milk Ice-cream in flavor of choice (or any ice-cream you prefer)

For dipped cones

6 oz vegan dark chocolate

sprinkles of choice

Homemade Ice-cream cones


Place 3 egg whites in large mixing bowl with sugar. Beat on med for 30 seconds until frothy.

Mix in butter, flour and vanilla until smooth batter forms and all lumps have disappeared.

Heat Panini grill (or oven to 400 degrees)

Take 1/2 to 3/4 of a spoonful (teaspoon size) and drop it on the center of the grill.

Press down lid and allow batter to cook for about 60 seconds.

Open press and remove from grill once golden brown.

Place on sheet of parchment paper and roll cookie around the cone-shaped device, making a tight point on 1 end.

The cookie is much easier to form when still warm, so work quickly.

Set aside finished cones to cool.

Repeat steps until all cones are rolled.

homemade ice-cream cone - instructions

For Oven Instructions

Place 1 to 2 tablespoons batter onto parchment lined baking sheet. Spread the batter into thin circles. Bake for 4-5 minutes. Remove from oven and quickly roll cookie into cone shape using paper mold for assistance. Set aside to cool. Repeat steps until all cones are rolled.

Recipe Source: Adapted from Spoonful

Chocolate Dipped

Homemade Ice-cream cones

Homemade Ice-cream cones

While cones are cooling, heat dark chocolate in microwave on 30 second intervals until melted.

Dip the tips of each cone in the chocolate (this also forms a seal for the cone so any melting ice-cream doesn’t drip through,) and top with sprinkles.

You can place the finished cones on parchment paper in the fridge for 20 minutes until the chocolate has set.

Then simply fill cones with your favorite flavor of ice-cream and serve!

Great for kids of all ages and the perfect bite-size cones for summer parties.

Homemade Ice-cream cones

If you prefer ice-cream sundaes instead, the cones can be cut into triangle shapes and used as sweet sundae topper. So cute and delicious too!

Homemade Ice-cream cones

homemade ice-cream sundae

Everyone loves ice-cream! What’s your favorite flavor? If I still ate dairy it would be chocolate chip mint, hands down. I still remember the after dinner mint ice-cream from the 80s. My Dad would bring it home for us to enjoy as a treat literally after dinner. One of my best memories as a child. How do you plan on celebrating National Ice-cream Day?

Check back soon!


All images are photographed and owned property of Posh Little Designs. All Rights Reserved 2013.

Repost: Vegan St. Peppermint Patties

Lately I’ve been having some serious issues with the wordpress iPhone app. Has anyone else been experiencing this? I have lost this article twice, so I’m reposting today for all of you to enjoy a second time. Hoping the problems I’ve encountered with WP will be resolved soon, but until then I’ll be doing all my blog work from my Desktop. Lesson learned.


It’s March, almost St. Patty’s Day and I have a taste for mint and chocolate. Unfortunately, most of what’s available in the grocery store is loaded with dairy ingredients, so my solution: make something homemade with a fitting and festive twist. The festive part is really just an excuse for me to indulge but I think after spending the last few weeks camped out on the couch with 2 sick girls, I deserve it.

An old favorite transformed, vegan and perfect for the holiday on Sunday.

vegan peppermint patties

Vegan St. Peppermint Patties

You can certainly make these with milk chocolate and regular shortening (trans fat free) if you are allergy free!

2 1/2 Cups powder sugar
1 1/2 tablespoons light corn syrup
1 1/2 tablespoons water
1/2 teaspoon peppermint oil
1 tablespoon coconut spread (solid)
10 oz dairy and soy free chocolate (I found mine at Trader Joes.)
2 12 inch sheets Parchment Paper
Shamrock Mold

Mini heart fondant cutter or round cutter (2 inch)

vegan peppermint patties


Remove 2 pieces of 12 inch parchment paper from roll and set aside.

Mix 2 1/4 cups powdered sugar and next 4 ingredients in stand mixer with paddle attachment until combined.

Dust solid surface with remaining powdered sugar (1/4) and knead patty mix until smooth.

Place patty mix between 2 sheets of parchment paper and roll out into an 8 inch round (about 1/4 of an inch thick.)

Freeze for 15 minutes.

Meanwhile, place chocolate in a heat proof bowl and heat in double boiler or in 30 second intervals until melted.

If you don’t have a shamrock mold, bypass the Shamrock steps and see below.

For Shamrocks

Pour melted chocolate into the corner of ziplock bag.

Snip the tip and pipe chocolate into each shamrock mold filling 1/3 of the way full. Tap mold on solid surface to spread evenly.

Remove rolled patty dough from freezer and cut into heart shapes using a fondant sized heart cutter.

Place 1 peppermint heart into each of the clover leaves right side up (3 per shamrock.)

Pipe remaining chocolate over the patty filled shamrocks and tap gently on solid surface until patty is completely covered.

Place in fridge until fully chilled. About 1 hour.

Serve and enjoy!!

peppermint patties instructions

For regular patty

Remove rolled patty dough from fridge and cut into rounds using a 2 inch circle cutter.

Place each round on the tip of a fork and dunk in dark chocolate until fully coated.

Place on parchment paper in fridge until fully chilled.


vegan peppermint patties

Recipe adapted from Epicurious

Happy St. Patrick’s Day! Remember to check back in soon for Easter inspiration and more!