Ingredients
Method
- In a medium size pot, whisk together the coconut milk, maple syrup, cocoa powder, cornstarch, instant coffee, and salt.
- Add the chopped dark chocolate to the pot.
- Set the pot over medium-high heat and cook, stirring constantly, until the mixture thickens and the chocolate has melted, about 8-10 minutes. Remove from heat, whisk in the vanilla. Let cool 5 minutes.
- Evenly divide the chocolate mix between 8 popsicle molds. Insert popsicle sticks.
- Freeze until firm, 4 hours or overnight.
- To make the chocolate shell: Melt the milk chocolate and coconut oil together in the microwave. Cook on intervals, stirring every 30 seconds until smooth. Let cool 10 minutes.
- Remove the pops from the freezer and dip them into the chocolate shell. Let excess drip off. Keep in the freezer until ready to eat!
Notes
- For extra creamy pops, ensure you use full-fat canned coconut milk.
- Don't skip the instant coffee; it deepens the chocolate flavor without making it taste like coffee.
- Allow the chocolate shell mixture to cool slightly before dipping to prevent it from melting the pops too quickly. Allergens: Milk, Soybeans. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't skip the instant coffee; it deepens the chocolate flavor without making it taste like coffee.
- Allow the chocolate shell mixture to cool slightly before dipping to prevent it from melting the pops too quickly. Allergens: Milk, Soybeans. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.