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
- 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
- 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).
Amanda Filipowicz is a certified nutritional practitioner (CNP) with a bachelor in environmental studies (BES) from York University. She also has certification in clinical detoxification, prenatal and postnatal care as well as nutrition for mental health. She has been working as a nutritionist since 2013 and is a lifelong proponent of eating healthy.