Chocolate Dipped Strawberry Swirl Ice Cream Pops
1 1/2 cups strawberries
1 tbsp honey
1/3 cup coconut milk
1 cup greek yogurt
1 tsp vanilla
2 tsp maple syrup
1/2 cup dark chocolate
2 tsp coconut oil
1 tbsp pistachios chopped
1 tbsp dried raspberries crushed
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1. In a pan, heat the strawberries and honey over medium heat (about 10 minutes), breaking them up with a fork or potato masher until soft. Allow to cool.
2. Combine the yogurt, coconut milk, vanilla and maple syrup and a bowl and whisk until smooth.
3. Coat the outside of the popsicle molds with the cooked strawberries then pour in the yogurt mixture followed by some more of the strawberries. Freeze for 4 hours or until solid.
5. After they are frozen, melt the chocolate and coconut oil in the microwave (about 30 seconds) and stir until smooth. Dip the pops in the chocolate then quickly sprinkle the tops with the pistachios and dried raspberries.
This recipe makes extra chocolate mixture to make it easier to dip the popsicles into the chocolate. You can half the mixture and spoon it over the molds if you wish to make less.
Per Serving: calories: 100, total fat: 8g, sodium: 24mg, carbs: 6g, fiber: 2g, sugar: 3g, protein: 3g
THE WEIGHT IS OVER.
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