A super-charged chocolate pop with a creamy crunch. The bitterness from the cacao nibs balances well with the richness of chocolate ice cream.
Yields: 4 popsicles
1 can organic full-fat coconut milk
1 t. vanilla extract
1 T. blackstrap molasses
3 T. raw honey or 1/3 c. Date Paste (both are optional)
¼ c. raw cacao powder
pinch sea salt
4 oz. 100% cacao paste/liquor, chopped
4 T. organic virgin coconut oil
2 t. organic grade B maple syrup (optional)
1 c. raw cacao nibs, for garnish
Make the popsicles: combine ingredients in a blender and blend on high until combined, about 60 seconds. Pour into popsicle molds and freeze 4+ hours to set.
Make the dip: combine chopped cacao paste, coconut oil, and maple syrup in a small saucepan over medium low heat and cook until chocolate is melted, about 3-5 minutes. Remove from heat and let cool.
To assemble: have a parchment-lined tray ready. Pour Chocolate Dip into a narrow-mouthed cup, wide and deep enough to fit the popsicles. Pour the cacao nibs onto a wide platter in an even layer.
Un-mold the frozen popsicles. One by one, dip into the chocolate, then roll through the nibs. Place finished popsicles onto the parchment-lined platter and place them back in the freezer for 5-10 minutes before serving.