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Chocolate Crunch Popsicles – paleo recipe
Stav Kogan

Chocolate Crunch Popsicles

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Servings: 4 servings
Calories: 665
Ingredients Method Nutrition

Ingredients
  

  • A super-charged chocolate pop with a creamy crunch. The bitterness from the cacao nibs balances well with the richness of chocolate ice cream.
  • 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
  • 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

Method
 

  1. Make the popsicles: combine ingredients in a blender and blend on high until combined, about 60 seconds.
  2. 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.
  3. Remove from heat and let cool. To assemble: have a parchment-lined tray ready.
  4. Pour Chocolate Dip into a narrow-mouthed cup, wide and deep enough to fit the popsicles.
  5. 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.
  6. Place finished popsicles onto the parchment-lined platter and place them back in the freezer for 5-10 minutes before serving.

Nutrition

Calories: 665kcalCarbohydrates: 34gProtein: 9gFat: 55g

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