This summer I got really into frozen pops, making everything from icy watermelon pops to indulgent vegan fudge pops. Since I’m always looking for my next chocolate fix, I decided to create another fudge pop recipe. This time I added toasted hazelnuts for a nutty flavor and dipped the pops in a dark chocolate shell. There’s just something about biting into a chocolate shell that immediately shatters and falls on your shoe. Go barefoot when you eat these. Trust me.
Chocolate Hazelnut Fudge Pops Recipe
3/4 cup full fat coconut milk
1 medium banana, frozen and cut into chunks
1/4 cup toasted, peeled hazelnuts
1 tablespoon natural cocoa powder
1 tablespoon pure maple syrup
1/4 teaspoon pure vanilla
Wooden craft sticks or lollipop sticks
2 ounces dark chocolate, chopped (I used 80% cacao)
1 tablespoon coconut oil
Add coconut milk, frozen banana chunks, hazelnuts, cocoa, maple syrup and vanilla to blender container. Cover and blend until smooth. Pour blended mixture into popsicle molds. Cover tops of molds with foil; insert wooden craft stick or lollipop stick through foil. Freeze until solid, about 6 hours.
If you’re feeling frisky, dip the pops in homemade hard shell chocolate. To make chocolate shell topping, place chocolate and coconut oil in a 1-cup microwave-safe glass measuring cup. Microwave uncovered on High 30 seconds; stir. Microwave 15 seconds longer; stir until smooth. Cool 15 minutes before dipping frozen pops.
Working with 1 pop at a time, remove pop from popsicle mold. Dip top half of pop into cooled chocolate shell topping. Serve immediately, or return dipped pop to freezer once the chocolate shell hardens. Repeat with remaining pops.
Makes 4 fudge pops
Tip: Serve any remaining chocolate shell topping over ice cream, yogurt or fruit.