It’s officially summer, and that could only mean one thing: bring on the popsicles! Indulge your sweet tooth with these fruity, chocolate-y beauties that are vegan and refined-sugar free. Fresh fruit and yogurt combine to make fun flavors like blueberry-ginger, kiwi-macadamia and banana-coconut. And the best part—they're dipped in chocolate!
Remember biting into a chocolate-dipped popsicle and how the chocolate cracked and gave way to the rich ice cream below? These are kinda like that, but made with better-for-you ingredients.
When the cold bars hit the liquid chocolate, it freezes instantly over the creamy confection inside. But when you take a bite, the chocolate melts right on your tongue. Go ahead and whip up these pops in advance because, trust me, you’ll want a few stationed in your freezer all summer long.
Jump to:
Ingredients
Dairy-free yogurt — This base helps keeps the pops soft and creamy.
Raw honey or agave — Add a little sweetness, if needed.
Dairy-free dark chocolate chips — Melted chocolate chips make an easy chocolate shell.
Everclear Grain Alcohol — A tiny splash of grain alcohol gives the chocolate sauce the perfect texture for dipping, ensuring a thin, even coating and speeding up the process so you can make a large batch of popsicles in minutes.
Fruity flavors — Enjoy the fruits of the season with these flavor ideas: Blueberry Ginger, Kiwi Macadamia, and Banana Coconut.
See recipe card for quantities.
Instructions
Place yogurt, fruit, and honey/agave in a blender and puree until smooth. Give it a quick taste test and add extra sweetener, if you like.
Spoon the mixture into popsicle molds and freeze at least 8 hours or overnight.
Prepare the chocolate shell by placing chocolate chips in a glass measuring cup. Microwave in 15-second intervals, stirring in between, until chocolate is melted. Add one teaspoon grain alcohol and stir.
Dip the popsicle into the chocolate, then let any excess drip away. While the chocolate is still slightly melted, sprinkle with extra crushed macadamia nuts, coconut or dried berries.
Place the popsicles on a baking sheet lined with wax paper and place them back in the freezer to help them firm up.
Hint: It helps if you let the popsicles freeze overnight before dipping in chocolate. This ensures that the chocolate coating sets quickly and evenly without melting the popsicles.
Substitutions
Customize your popsicles and choose whichever fruity combination you prefer!
Fruit — It goes without saying but you can use almost any fruit for these. Some fruits, especially those with a high water content like watermelon, may not freeze up hard enough. But any fruit that you’d pair with yogurt is fair game, so get creative!
Yogurt — You can also use Greek yogurt or full-fat coconut milk for homemade popsicles.
Toppings — While the chocolate is still wet, you can add various toppings to enhance the flavor. Sprinkle crushed nuts, shredded coconut, colorful sprinkles, or even cookie crumbs onto the chocolate coating.
Not worried about dairy? Feel free to use regular semi sweet chocolate chips.
Variations
- Go herbal — If you have an abundance of herbs from your garden, put them to use by whipping up your own herbal flavor combos, like Rosemary + Lavender or Lime, Mint + Basil or Peach + Lemon Verbena.
- Banana ice cream pops - Frozen banana ice cream is fantastic dipped in chocolate.
- Granita — If you're not an ice cream fan, this mashup between a slushy and a snow cone is the perfect dessert to cool you down during the dog days of summer.
Equipment
Choose the right popsicle molds: Use popsicle molds that are sturdy and can withstand freezing temperatures. Silicone molds are often the best choice as they make it easier to remove the popsicles once they are frozen.
Storage
Serve immediately or return to the freezer to enjoy later. If you plan to enjoy them later, wrap them in wax paper and store in an airtight container or zip top bag.
It can also help to let them sit at room temperature for 10 minutes before serving so they soften slightly.
Top tip
A teaspoon of Everclear is all you need. Adding too much alcohol can cause your chocolate to seize up.
Chocolate-Covered Fruit Yogurt Popsicles in 3 Fun Summer Flavors
Equipment
- Blender
- Popsicle molds
Ingredients
Blueberry Ginger Popsicles
- 1 cup dairy-free yogurt
- 2 tablespoon raw honey or agave
- 1 ½ cups blueberries (fresh or frozen)
- ½ inch piece of ginger, peeled
Kiwi Macadamia Popsicles
- 1 cup dairy-free yogurt
- 2 tablespoon raw honey or agave
- 3 kiwis, peeled and chopped
- ¼ cup unsalted macadamia nuts
Banana Coconut Popsicles
- 1 cup dairy-free yogurt
- 2 tablespoon raw honey or agave
- 2 bananas
- ⅓ cup shredded coconut
Dipping Chocolate
- 1 cup dairy-free dark chocolate chips
- 1 teaspoon Everclear Grain Alcohol
Instructions
- Puree popsicle ingredients in a blender until smooth. Add extra honey, if needed
- Pour the mixture into the popsicle molds and freeze 8 hours or overnight. Once frozen, remove the popsicles and place them on a baking sheet lined with waxed paper. Place them back in the freezer while you melt the chocolate.
- In a microwave safe bowl, melt the chocolate chips in 15-second intervals, stirring between each. Add the Everclear and give it a good stir.
- Dip the popsicle into the chocolate, then let any excess to drip away. While the chocolate is still slightly melted, sprinkle with extra crushed macadamia nuts, coconut or dried berries, if you like. Then place the popsicles onto a clean wax paper lined baking sheet and place them back in the freezer to help them firm up.
- Serve immediately or return to the freezer to enjoy later. If you plan to enjoy them later, wrap them in wax paper and store in an airtight container or zip top bag.
This post was created in partnership with Everclear® Grain Alcohol. You can find Everclear at your local retailer or online via Cask Cartel, Caskers, or Drizly. You can also search Everclear’s product locator page online.
1
Leave a Comment