I have always loved fudge popsicles, they are simply delicious. However, the popsicles of my childhood are full of things I would rather not have added to my diet. Fudge popsicles can easily be made at home with a can of coconut milk, some good quality high-fat cocoa powder, a pinch of salt and some honey (or agave). Super simple and super delicious. However, a chocolate popsicle can be made so much better with the addition of nut butter. Whether it be almond, peanut, cashew, or hazelnut.
These popsicles are perfect, a little sweet, a little salty a lot of delicious chocolate. The creamy nut butter is a perfect match for the chocolate ice cream, its like a frozen nut buttercup. Who wouldn’t like that?
We’ve made these a few times, I prefer to have them with almond butter my husband loves the with peanut butter. Hazelnut butter is something I’ve been meaning to try out, hazelnut and chocolate is a match made in heaven. Although the nut butter makes this popsicle next level, the cocoa powder you use is also very important.
Raw cacao is great and I do like to use it from time to time, but high-fat cocoa powder, We like to use a superior red cocoa powder that contains between 22-24% coconut butter. The cocoa smells like brownie mix, its extra creamy and unlike raw cacao, it provides extra creamy texture for the popsicle.
For a little extra chocolate goodness, you can drizzle a little extra chocolate on top. I melted some Enjoy Life chocolate chips and drizzled it over top, it solidified and gave a wonderful snap! Hope you can enjoy these this summer!
Chocolate Nut Butter Cup Popsicles
Ingredients
- 1 can coconut milk
- 1 pinch sea salt
- 2 1/2 tbsp cocoa powder 22/24% cocoa butter or raw cacao
- 4 tbsp raw honey or agave
- 2 tbsp almond butter or other nut butter
Extra Nut Butter on Top
- 9 tsp almond butter
Instructions
- In a large measuring cup combine coconut milk, sea salt, cocoa powder, honey, and almond butter. Whisk well until the mixture is well combined.
- Into the popsicle mold add 1/2 tsp of almond butter to the side of the mold, letting it drip down.
- Add the chocolate coconut milk into the mold, making sure to leave a bit of space at the top.
- After each mold is filled, add another 1/2 tsp of almond butter to each popsicle.
- Cover the molds and add a popsicle stick to each. Freeze for 6 hours or until completely frozen.
- When completely frozen serve as is or with a drizzle of chocolate (we melted Enjoy Life chocolate chips).
Nutrition
