Black Bean Popsicles (Vegan)

/

Ingredients
Note: This makes a little bit more than 6 popsicles
1. 1 cup (28 g) dried black beans
2. About 1 pint (16 fl oz) if using homemade coconut milk or a can if using store bought
3. 4 TBSP (56 g) of good sugar
4. ⅛-¼ TSP (.006 g) or more of good salt
Instructions:
1. In a glass jar with a sprouting lid, wash the beans well, cover with filtered water and soak overnight.
2. The next morning, dump the soaking water and rinse well. Put the jar in a container to drain, cover with a kitchen towel, and sprout for one day.
3. The next day, you can see that most of them have tiny sprouts. Rinse the beans well, and cover with filtered water.
4. Cook while keeping covered on medium heat and bring it to a full boil, then skim the scum that rises off if you like. Turn the heat to low and cook until the beans are soft. (it takes about 30 minutes or so)
5. In a small pot, heat coconut milk on low. Add sugar and salt, mix well and let them dissolved (adjust the sweetness to your own liking.)
6. Add the beans to the mixture, and let it cool.
7. When the mixture is cool enough, separate the juice to a pouring cup of your choice. Pour the juice up to 3/4 of the popsicle molds.
8. Freeze the mixture for 30 minutes to let the juice become thicker (like a slushy.) This process makes the beans spread in the molds better as they tend to all sink to one spot of the juice is too liquid.
9. When the juice has structure, add the beans in. carefully place the covers and adjust the sticks to make sure they are in the middle and freeze until hardened.
10. To enjoy, rinse the molds under water for a few seconds and you can remove them easily.

Kitchen Essentials I used.