Cold creamy chocolate deliciousness to cool you down in this summer heat! Those famed cool island sea breezes seem to have blown far away lately. I can’t keep enough of these pops in the freezer. They seem to vanish as soon as one batch is ready.
Knock you self out and stock that ice box with homemade yummy cooling treats to beat the heat this summer!
I searched high and low to find an all stainless steel pop mold designed for the home. This was really the only option. I really wanted the larger double pop molds but this single pop size is actually the perfect little snack and great for kids too.
Stay cool friends!
Coconut Cream Chocolate Dip Popsicles
Yield 6 pops
Fruit pops are nice and all, but we're all like, why bother when you can have creamy coconut and chocolate? Am I right?
That said, you can flavor this coconut cream base with whatever you like. Cacao powder for a double chocolate delight. Maybe peanut butter and banana. Or summer fruits like peaches, cherries, raspberries, blueberries. Endless possibilities.
- 2 cups coconut cream (homemade recipe here)
- 1/4 cup maple syrup
- 1 cup dark chocolate
- 2 tablespoons raw virgin coconut oil
- 1/4 teaspoon ground vanilla bean or seeds scraped from a vanilla bean
Prepare the Pops:
- Whisk everything together and pour into molds.
- Freeze until solid, best done the day before if dipping in chocolate.
Prepare the Chocolate Dip:
- Melt everything together in a double boiler. I put everything into a mason jar and set it in a pot of simmering water and then keep it in the jar for dipping and easy storage. You will have more than enough chocolate dip, but you need enough so that you can dip the pops into it to coat them. The extra sauce keeps well refrigerated and can be reused for another batch of pops.
- Have dip and toppings (chopped nuts, bee pollen, seeds, etc.) ready to go before removing pops from the freezer and molds. If your pop mold cannot be used to stand finished pops upright, then prepare a plate or tray with wax/parchment paper to put them on. Make sure it fits into your freezer.
- Remove pops from molds and put them back into freezer for 10 minutes to firm up before dipping. Dip one pop at a time, keeping the rest in the freezer as you go. Dip pop into chocolate tilting and swirling the jar to coat as much of the pop as you can. Work quickly. Chocolate will harden fast so sprinkle toppings on quickly. I used chopped nuts (pecans) and bee pollen.
- Put finished pop back into freezer and take the next one out to dip. Repeat process until all pops are dipped.
Store pops in the freezer. Cover pops in a container or with wrap to keep them up to 1 month. Trust me, they won't last that long.
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