Raspberry Popsicles with Chocolate Drizzle
Popsicles and ice cream bars are some of my favorite summer treats, right behind the s'more! We have a Zoku popsicle maker I have been using to make my own fudgsicles and fruit pops. The latest version was a true winner and a classic combination of fruit and chocolate.
In a blender, add washed raspberries, honey, vanilla extract, salt, lemon juice, coconut milk, and nut milk. Blend on high for at least a minute to puree the mixture and blend it all together. Using a fine mesh sifter, strain the liquid to remove the seeds.
My popsicle mold has 6 molds, and this filled up all 6 perfectly. Pour the liquid in to fill your mold and place in the freezer for at least 24 hours to completely freeze and set.
Once they have been properly frozen, fill a sauce pan with water and place over high heat. Once water is at a slow bowl, place a glass bowl on top. It should sit on top of the sauce pan where the water is not touching the bottom of the glass.
In the glass bowl, add your chopped chocolate or chocolate chips, coconut oil and a pinch of salt. I used Trader Joe's 75% chocolate bars which are 1.65 ounces but you can use whatever you prefer or have on hand. Also, a little salt helps bring the flavors out but don't add too much as it will prevent the mixture from freezing perfectly.
Stir the chocolate until its is melted in the bowl and turn the heat off.
Pull the popsicles out of their molds and place on a baking sheet lined with parchment paper. Drizzle the chocolate over the popsicles with a spoon and flip and repeat. You can also completely dunk them if you want but may need more chocolate!
WHAT YOU'LL NEED
- 1 cup Fresh Raspberries
- 1 tbs Fresh Lemon Juice
- 1 tsp Salt
- 2-3 tbs Honey
- 1 tsp Vanilla Extract
- 1/2 cup Coconut Milk
- 1/2 cup Nut Milk
- Chocolate Sauce:
- 1 tbs Coconut Oil
- 1.65 oz 75% Dark Chocolate Bar
- Pinch of Salt
STEP BY STEP
- To a blender, add your washed fresh raspberries, lemon juice, honey (2-3 tbs depending on your sweetness preference), vanilla extract, salt, coconut milk, and nut milk. Blend on high until it is smooth and run the mixture through a fine-mesh sift to remove seeds.
- Pour the mixture into your popsicle mold. This made 6 popsicles for my molds. Freeze for 24 hours.
- Once popsicles are frozen, we will create a double boiler on the stove. Place sauce pan over medium-high heat filled half way with water. Place a glass bowl that sits on top of the sauce pan on top and add in the chopped chocolate bar, coconut milk, and salt. Stir until it melts and turn off heat.
- Remove the popsicles from their molds and place on a piece of parchment paper on a baking sheet. Using a spoon, drizzle the chocolate sauce over the tops of each, allow it to set for 10 minutes, flip and of the other side. Feel free to dunk if you want a true chocolate experience! Place the
- Place the baking sheet with the popsicles back in the freezer to set the chocolate for at least 2 hours before enjoying!
- Whatever you don't eat right away, wrap up in parchment paper to keep fresh in the freezer.