I told you, I can’t stop/won’t stop with the popsicle game, they are just too easy! I did boozy pops (here and here) and breakfast pops, now time for chocolate pops. I was inspired into making chocolate sorbet by a frozen yogurt place I recently visited while having dinner with my local food blogger friends. Our dinners are usually filled with laughs, beers, and talking about any and everything (including a bit of blogging talk) under the sun. I love that I have such a great group of ladies to connect with locally about blogging and just everything else in life. When we stopped for dessert at a fro yo place close to our dinner spot, I was happy to spot a vegan yogurt that was not a fruity flavor, hooray!
To be honest, I hadn’t planned on these pops working out at all. I went into making these knowing I wanted to make chocolate sorbet of some kind, and I wanted it to be easy/fast. These were actually my first popsicles of the season, but I had issues taking pictures of them, so here they are, finally!
Dipping in peanut butter is totally optional, but really, why wouldn’t you? Also, sprinkles are optional, but if we are being honest, not really, right?
- 1 cup dark chocolate chunks/chips (chopped)
- 1–2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup almond milk (or any other non-dairy milk)
- 1/3 cup peanut butter
- In a small microwave safe bowl, combine the chocolate chunks, coconut oil, vanilla extract, and almond milk. Microwave until melted and smooth, about 1 minute, but keep an eye on any additional time you need to microwave it for to achieve everything being melted. Pour mixture evenly into popsicle molds. Freeze for at least 4 hours, or until throughly frozen through.
- When popsicles are frozen, remove from molds and dip top half in reserved peanut butter and sprinkle with sprinkles. Place on a small cookie sheet and freeze for an additional 2-3 hours.