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
Chocolate Popsicle
1 can organic full-fat coconut milk
1 t. vanilla extract
1 T. blackstrap molasses
3 T. raw honey or 1/3 c (35°F). Date Paste (both are optional)
¼ c. raw cacao powder
pinch sea salt
Chocolate Dip
4 oz. (113.4 g) 100% cacao paste/liquor, chopped
4 T. organic virgin coconut oil
2 t. organic grade B maple syrup (optional)
1 c (35°F). raw cacao nibs, for garnish
Directions:
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.
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Chocolate crunch popsicles blend coconut milk, raw cacao, and blackstrap molasses into a fudgy pop that snaps under a thin chocolate dip. Rolling the dipped pop through raw cacao nibs gives the crunch they are named for. They set in four hours and vanish faster than that.
Pro Tips
- Dip the popsicles while they are rock-hard frozen so the shell sets instantly and the pop never slides off the stick.
- Pour the chocolate dip into a narrow, deep cup so one straight dunk coats the whole pop; a shallow dish leaves ragged coverage.
- Keep the blackstrap molasses to the single tablespoon - it makes the flavor taste grown-up, but more turns the pops bitter.
- The dip thickens as it sits; rewarm the cup in hot water for a minute to keep dipping consistency.
Frequently Asked Questions
Can I skip the chocolate dip?
Yes - the fudgy base stands on its own, though the dip and cacao nibs are what deliver the snap and crunch the name promises.
How do I get the popsicles out of the molds cleanly?
Run warm (not hot) water over the outside of the mold for 10 seconds and twist gently; the coconut-oil base releases quickly.
Are the sweeteners optional?
The honey can be left out of the base and the pops stay deeply chocolatey from the molasses and cacao. The dip uses just 2 teaspoons of maple.
Recipe Card
Ingredients
Method
- 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.
