The sun is out. The sandals are on. And my legs are still a nice shade of pale white. What can say? I blame Oregon.
Its play-outside-eat-on-the-patio-have-a-breakfast-picnic weather.
Its float-the-river-drink-a-gin-cocktail-on-the-porch weather.
Its wear-a-maxi-dress-let-your-hair-air-dry weather.
And its definitely make-lots-and-lots-of popsicles weather.
I’ve never been a huge fan of popsicles, preferring ice cream, or a Flinstones push-pop, when I craved a cold treat. I think part of it is that they are just so sweet and I hate the fake fruit/sugar taste of most popsicles.
However, this summer popsicles have been all the rage in the blogosphere so I decided to try my own… chocolate style, of course.
I’m not sure these could get any simpler. Dark chocolate chips and chunks get tossed in a bowl. Coconut milk is heated up and poured over chocolate. Then we wait.
Bananas get mashed. Coconut nectar gets measured.
After being placed in the freezer for about 30 minutes the cups are removed and a wooden popsicle stick is placed in the middle.
Back to the freezer for another hour and half… at least!
The result is a creamy, cold treat that I’ve been guiltlessly indulging in every night the past two weeks, except the night I went to Salt and Straw… but thats a whole other scoop of ice cream. See what I did there?
I’m not gonna lie, these choco pops are rich. If you don’t enjoy dark chocolate you are very welcome to use a lower percentage of chocolate chip/bar. You can also use honey or maple syrup instead of coconut nectar. Maybe you’d like to add peanut butter? And maybe slash I definitely will give you a high five if you do.
Add salted caramel, try a different fruit, make 12 batches, and share them with a friend. Why not?
After all it is feel-like-a-kid-again-eat-popsicles-for-breakfast-let-your-imagination-go-wild weather.
Makes about 6
- 2.5 ounces 99% dark chocolate
- 2.5 ounces 67% dark chocolate
- 1 banana, ripened and mashed or pureed
- 1 tablespoon coconut nectar
- 1 cup coconut milk
- Heat milk and coconut nectar in a small sauce pan until simmering around the edges.
- Place chocolate in a small bowl. Pour coconut milk over chocolate. Set aside for at least 5 minutes.
- Whisk coconut milk and chocolate together until mixture is smooth. If your chocolate did not melt all the way place bowl over a pot of simmer water to completely melt chocolate.
- Whisk in banana until combined
- Pour mixture into small cups or popsicle mold. Place in freezer for about 30 minutes.
- Remove from freezer and place popsicle sticks in the center of each pop. Return to freezer for at least 1 1/2 hours.
- When you are ready to enjoy, cut a slit in the side of the cup and remove the cup from the popsicle. Now, see how many licks it takes to finish!
- Store popsicles in an airtight container in the freezer.