Description
These Double Chocolate Popsicles are simple, easy to make, and extra creamy. They make a delicious summer dessert, perfect for anyone who loves chocolate! The chocolate shell is optional but highly recommended!
Ingredients
Units
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- 1 cup yogurt (Greek or vegan)
- 1 cup milk (or more yogurt, I use almond milk)
- 1/3 cup cacao powder
- 1/2-3/4 cup maple syrup
- 1 tbsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/8 tsp fine sea salt
- 2 dark chocolate bars
- 2 tbsp coconut oil (or butter)
Instructions
- Add yogurt, milk, cacao powder, maple syrup, vanilla extract, cinnamon, and sea salt into a blender. Blend until just mixed.
- Pour the mixture into your popsicle molds and insert a popsicle stick into each one.
- Freeze for at least 8 hours.
- To take the popsicles out, run the molds under hot water briefly and carefully pull the popsicles out.
- Transfer them back to the freezer in a freezer bag or on a baking sheet lined with parchment paper to ensure they don’t melt as you dip them in the chocolate.
- Break up the chocolate bar and melt it in a double boiler with coconut oil.
- Dip each popsicle in the chocolate or drizzle the chocolate on top. Lay the popsicles out on a baking sheet lined with parchment paper to set.
- Store the popsicles in a freezer bag or a freezer-safe container in the freezer for 3-6 months.