Description
Homemade chocolate yogurt popsicles with a fudgy filling and dark chocolate coating. They're paleo, vegan, nut free and easily made keto.
Ingredients
Scale
Filling
- 1 cup yogurt (I used coconut yogurt, but any type will work)
- 1/4 cup sunbutter (or any nut/seed butter)
- 1/4 cup maple syrup
- 1/4 cup cocoa powder
- 1 tsp vanilla extract
- 1/8 tsp salt
Coating (optional)
- 1 cup dark chocolate chips
- 1/2 Tbsp coconut oil
Instructions
- In a large mixing bowl, combine all of the filling ingredients. This includes the yogurt, sunbutter, maple syrup, cocoa powder, vanilla and salt. Whisk until smooth.
- Pour the filling into your popsicle molds, filling each slot to the top.
- Add the popsicle sticks into each mold.
- Place the popsicles in your freezer (either on the baking sheet or on a flat surface in your freezer) overnight, or for at least 6 hours.
- Melt the dark chocolate and coconut oil. Pour it into a small cup, just big enough to fit a popsicle.
- Remove the popsicles from their molds and dip them, one at a time, into the melted chocolate.
- Place the dipped popsicles on a parchment-lined baking sheet or plate to set.
- Store in an airtight baggie in the freezer, up to 6 months.