It’s supposed to be 50 degrees here in MN on Saturday, and after the brutal winter we’ve had it is going to feel like we are in the tropics. To prepare, I’ve whipped up these delicious creamy chocolate popsicles. They are dairy free, refined sugar free, and contain 4 simple ingredients.
These popsicles get their creamy goodness from the coconut milk. I use canned coconut milk when making popsicles. I love canned coconut milk because it is thicker and creamier than the dairy milk alternative you find in the refrigerated section of the grocery store. Canned coconut milk typically contains just coconut milk and water. Some do contain a stabilizer, like guar gum, which is a naturally derived substance from the guar bean. And according to some quick research, guar gum is not harmful in moderation (though some may have sensitivities to it). When buying canned coconut milk, try to find non-BPA cans and don’t buy light coconut milk.
In typical fashion, I use cacao powder for the chocolate flavor, not cacoa powder. Yes, there is a difference. Cacao is made from cold-pressing the bean (think less processing), which keeps the enzymes and higher antioxidant content. Cocoa is treated with high temperatures, which diminishes the nutritional value and reduces the enzyme content. Cocao is a true superfood (one of the many reasons I love cocao) and is high in minerals like magnesium, iron, zinc, and calcium. I recommend you buy certified organic raw cocao to ensure you are getting purest, most antioxidant rich form and the greatest health benefits.
You do not need to feel guilty about eating these or having your kids eat these on the regular. These are loaded with healthy fats, high in antioxidants, and are naturally sweetened. This recipe makes enough for about 5 regular sized popsicles. In total, it makes about 1 1/2 cups of liquid, so pending your popsicle molds you may get one less, or one more. Give these a try and let me know what you think!
- 1 cup canned coconut milk do not use the light variation of canned coconut milk
- 2 ripe bananas
- 1/4 cup cocao powder
- 2-3 tbsp. maple syrup adjust pending how sweet you like it
- Place all ingredients in a blender and blend until smooth.
- Taste and add more maple syrup if you desire (I find anywhere between 2 and 3 tbsp. to be sweet enough).
- Poor mixture into popsicle molds and place in freezer.
- Freeze for about 5 hours, or until frozen.
- Before eating, let sit in popsicle mold for about 5 minutes outside of freezer, or run under hot water. This softens up the popsicles a bit and I find that they taste better this way.