Chocolate Raspberry Popsicles
These aren’t my typcial healthy popsicles that are made primarily of fruit. These are a little more decadent, the kind you’d serve your friends for dessert and not just give to your kids on a hot day. Instead of fruit, we’re using chocolate chips as the sweetener. Super delish!
Isn’t the raspberry-chocolate combo inherently…..sophisticated?
Most of my popsicle recipes are made by blending fruit in a blender and pouring into molds. This one requires a pot and stove to melt chocolate chips with plant milk (either soy or coconut) together, with a little cornstarch to thicken it (kind of like pudding pops). Stir in fresh or frozen raspberries and pour into molds. It makes 10 popsicles. Ten really yummy popsicles.
Popsicle Molds
I use this popsicle mold from Amazon (affiliate link). We get so much use out of it in the summer. I love making fruit popsicles that my kids can eat as many of as they want. Some of our favorite recipes are in my upcoming kids cookbook that will be released in all major booksellers in November 2022.
Here are a few other popsicle recipes you might enjoy this summer:
Fudgesicles (made with sweet potato!)
Delicious and creamy, you'd never guess they are dairy-free!
- 3 cups soy milk or canned coconut milk
- 3/4 cup dairy-free chocolate chips
- 1.5 TBSP cornstarch
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1 cup fresh or frozen raspberries
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In a large pot on the stove, whisk together the milk, chocolate chips, and cornstarch. Turn on stove to medium-high heat.
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Whisk and cook for about 8 minutes, until chocolate chips have melted and mixture begins to bubble and thicken slightly. Remove from heat and stir in the salt, vanilla, and frozen raspberries.
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Let mixture cool slightly, then taste. Add a tablespoon or two of maple syrup (or any sweetener) if you feel it needs it. Use a measuring cup to pour mixture into popsicle molds and insert the sticks. Carefully set the mold in the freezer.
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Let freeze for at least 4 hours, until totally solid. Run mold under hot water to slide the popsicles out.
I use soy milk to avoid saturated fat, and they are delicious! However, coconut milk (or half soy half coconut) makes for the creamiest popsicles most like dairy ice cream.
