homemade chocolate covered chocolate popsicles

homemade chocolate covered popsicles

it’s full swing olympics right now
which means there’s a lot of
dw yelling from the living room:
GO! GO! GO! GO!
and me in the kitchen yelling:
WHAT’S GOING ON?!
in the end
we’re both exhausted
and we have no medals to show for it.
except we have these popsicles.
no one’s gonna write headlines about it
but it’s a small comfort to know
that magnums can now be reintroduced
back into my diet.
Lactose-Free Gold, y’all.

homemade chocolate covered popsicles

homemade chocolate covered chocolate popsicles
inspired and adapted from the beaming baker
makes 10

*note: this can totally be vegan, if you want to use up two cans of coconut milk or some vegan yogurt. i only had one can of coconut milk and i had kefir hanging out to be used. next time i make this i’ll make fancy custard base, cus i do what i want.

chocolate ice cream:
½ cup raw cashews
the fat from 1 can full-fat coconut milk
pure maple syrup, amount to your sweetness liking
healthy splash of vanilla extract
1 TBL cocoa powder
1 shot of strong black coffee (optional)
whole milk kefir
healthy pinch of salt

chocolate coating:
1/2 cup coconut oil, liquid
1/2 cup unsweetened cocoa powder
1/2 cup maple syrup

optional topping:
crushed almonds, though i think crushed peanuts would be better but i forgot to pick some up

morning of: soak cashews in some water. put can of coconut milk in fridge. go about your day.

afternoon of: drain cashews and put in vitamix. take out the cold can of coconut milk, flip upside down, open and pour out the liquid. save it for soup or whatever. scoop out the fatty coconut milk and add it to the vitamix. pour in the kefir milk till it’s about 3 cups (so scientific i know, but you never know much fatty stuff you’re gonna get out of the cans, it varies!) add in the maple syrup, cocoa powder and shot of coffee, as well as the vanilla and salt. vitamix the shit of it, until very smooth and creamy, you might need to scrape down the side but you’re aiming for a very smooth consistency.

pour into popsicle molds, don’t go all the way to the top though, give it some room. if you need to, top off with more kefir. lid, add sticks and put in freezer.

allow to freeze over night, or in my case, 1 week.

when ready, take the pops out about 10-15 minutes before dipping, to thaw them. if needed, run under tap water.

have a cookie tray lined with wax/parchment/freezer paper ready.

in a bowl mix the coconut oil, cocoa powder and maple syrup together until thoroughly combined. pour the liquid into a shallow pan, i used a pie pan. one by one dip the popsicles into the chocolate mixture, work fast as the cold ice cream will freeze the coconut chocolate quickly. sprinkle with chopped nuts if using.

lay the popsicles onto the prepared cookie sheet and then put back in the freezer to firm up.

or you can treat your patient husband to a treat while he watches the olympics.

BAM!

homemade chocolate covered popsicles

3 years ago: 2 ingredient chocolate mousse
2 years ago: blueberry pie smoothie
1 year ago: thai popsicles

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thai popsicles

thai pops - blueberry

it’s august,
it’s hot
i’m still obsessed with my
popsicle mold
i’ve made three flavors,
this one being dw’s favorite
and because anything the man loves
i want to recreate for him,
so i’m journaling it here.
for next blueberry season.
hoping your summer’s been loverly.

thai pops - blueberry

thai pops
makes 10

*note: if you can’t get your hands on Kaffir lime leaves, use organic lime rind, using as little of the bitter white pith as possible. it’s not exactly the same but it’ll still give you that bright citrus-y hint.

3 cups blueberries
10 Kaffir lime leaves
2 lemongrass sticks, gently bruised
1 can of full fat coconut milk
generous knob of ginger, peeled
sweetener of choice, like agave, sugar, honey, maple syrup, completely optional

you’ll be using two saucepans:

in first saucepan, gently simmer the blueberries with lemongrass and Kaffir lime leaves. it’ll thicken and bubble, let it hang out and infuse. if you think about it, using a fork squish the berries. simmer for about 15 minutes and allow to cool. i left it rough textured, but if you want it smooth, discard the lemongrass and Kaffir lime leaves and zip in vitamix or blender.

in 2nd saucepan, gently simmer coconut milk with ginger. if you want, you can sweeten with whatever sweetener of choice. the goal is to infuse the milk with just the hint of ginger, should take about 20-30 minutes on low. allow to cool. discard ginger knob.

pour into pop molds, alternating between flavors. there is no science to it, and it should be enough for all molds but as you can see, it’s entirely up to you how strong you want the flavors to be and how full you want the molds to be.

freeze at least 3 hours. to unmold, run under warm water and gently pull out.

BAM!

thai pops - blueberry

1 year ago: blueberry pie smoothie – vegan
2 years ago: vietnamese vermicelli noodle bowl

other blueberry recipes:
blueberry breakfast cookies – vegan
blueberry clafoutis – dairy free
blueberry jam danishes – vegan
blueberry pie smoothie – vegan
blueberry swirl macaroons – gluten free, dairy free
blueberry swirl muffins – dairy free

Strawberries + Kefir Popsicles

Strawberries + Kefir Popsicles

we’re currently on vacation
which means that i’ve been checked out
from everything:
work
work
work
life
but not when it comes to desserts.
these popsicles
were borne from necessity:
using up the last of the kefir
the last of the frozen strawberries
best of all,
these could be breakfast OR dessert.
happy summer break!

ps. i will be scarce for awhile.
but you can follow along with our adventures via my instagram

Strawberries + Kefir Popsicles

strawberries + kefir popsicles
makes 10

*note: i used up the last of kefir and a bowl of blitzed strawberries, the exact measurements for popsicle varied. use your best judgement.
**note: kefir is usually lactose free, or very low in lactose, which i am able to consume.
***note: i used these molds, which are my new favorite kitchen toy

approximately 1/2 cup kefir (my preferred brands are lifeway or green valley organics, whichever is on sale that week)
1/2 – 3/4 cup strawberries, sweetened with 1 TBL sugar or honey, vitamixed until smooth

pour each into pop molds, alternating flavors until all are used up and/or filled.

if you’re feeling fancy, use a skewer stick (in my case, a chopstick) to marble the mix together.

freeze at least 4 hours, ideally overnight.

BAM!

Strawberries + Kefir Popsicles

1 year ago: diy copper pipe wall sconces
2 years ago: coconut egg curry, lactose free

other ice cream concoctions:
coffee chocolate chip ice cream – lactose free
peppermint chocolate chip ice cream – lactose free
spiced coconut pecan ice cream – dairy free
strawberry ice cream + almond waffle cones – dairy free
tangerine ice cream – lactose free
cayenne chocolate ice cream – lactose free
strawberry ice cream cookie sandwiches – lactose free