These Dairy-Free Maple Chocolate Chip Popsicles use just 5 ingredients. Part creamy and part ice pop sweetened with pure maple syrup, coconut water, and chocolate! Delightfully sweet, gluten-free, and dairy-free. You can taste maple throughout the entire popsicle. What a treat!
WHY YOU'LL LOVE THESE DAIRY-FREE CHOCOLATE CHIP POPSICLES
- Loaded with healthy fats
- Contains billions of probiotics
- Uses no refined sugars
- Super sweet and creamy
- Really fun to make and kid-approved!
- Gluten-free, dairy-free, and allergy-friendly
- Amazing taste, texture, and flavor
- Full of chocolate chips and chunks
- Tastes like maple syrup
Each layer is a sweet layer of dairy-free goodness. You have two layers here. The bottom layer is frozen coconut water. The top layer is creamy coconut yogurt and chocolate chips. You'd never know these were made with real food ingredients.
When you finally get to the bottom of the popsicle, just when you think the popsicle is ending, you'll receive a sweet experience of frozen coconut water. And frozen coconut water tastes delicious! A bonus to coconut water is that it provides electrolytes!
- Raw coconut water (I love it because raw has all the antioxidants in it making it pink)
- Unsweetened coconut yogurt or dairy-free alternative of choice (for sour, tart, and tangy factors)
- Semi-sweet chocolate CHUNKS ( I love using Enjoy Life chocolate because they are certified gluten-free and free of many allergens)
- Dark chocolate chips
- Pure maple syrup (not the artificial kind)
- Spring water
HOW TO MAKE THESE CHOCOLATE CHIP POPSICLES
Step 1. Break out your favorite popsicle mold and 10 sticks and set aside. In a high-speed blender blast together all ingredients except for the coconut water.
Step 2. Then pour coconut mixture into each popsicle mold about ⅓ cup full followed by a few chocolate chips and chunks. Freeze for 30 minutes sans lid and sticks.
Step 3. Remove from freezer and add an additional ⅓ cup coconut yogurt mixture followed by a few more chocolate chips, and chocolate CHUNKS. Freeze again for 30 minutes sans sticks and lid.
Step 4. Remove from freezer, add another ¼ cup coconut yogurt mixture, followed by a few chips and chunks, and add lid with popsicle sticks. Freeze for 45 minutes.
Step 5. When the timer is up, remove popsicles from freezer to remove lid or wiggle it up enough to fill the rest of the mold with coconut water. Secure the lid, and lastly freeze overnight.
The full recipe and exact ingredient measurements are in the recipe card below.
TIPS I FOUND HELPFUL IN MAKING THIS RECIPE
- To loosen the popsicles run the mold under warm or hot water on all sides until they wiggle out. Store in a sealed container or bag in the freezer for up to 3 months.
- Remember when filling the popsicles with chips you will need room for the popsicle sticks. You may have to move the chips around with a knife to get the sticks in.
- If you want more yogurt in your popsicle then add more yogurt. If you want more coconut water ice in your popsicle add less coconut yogurt.
RAW COCONUT WATER BENEFITS
- Raw Coconut water has more potassium than a few bananas!
- Coconut water contains a high level of magnesium and vitamin C
- A healthier alternative to sports drinks
- No added sugar or sodium
PURE MAPLE VS PROCESSED MAPLE SYRUP
- Maple syrup is a natural sweetener loaded with calcium, potassium, zinc, magnesium, and antioxidants (but processed maple syrup loses its nutritional value and taste)
- Digests differently in the body
- Has a great rich taste
- Lower glycemic index than most sugars, and less processed
- You can use Greek yogurt instead of coconut yogurt, or any unsweetened sour yogurt of choice.
- To make this paleo use only dark chocolate chips that are unsweetened or sweetened with coconut sugar.
- If you cannot have coconut water omit this ingredient and revise this recipe to use 1 full cup of coconut yogurt and 1 cup of spring water.
- To make these popsicles faster reduce the freezing time between rounds to 20-30 minutes. This will create a chevron strip in the coconut water layer but will not affect the taste. Actually, it comes out really pretty this way too.
READY TO GATHER YOUR INGREDIENTS?
Dairy-Free Maple Chocolate Chip Popsicles
- Popsicle Mold and sticks
- ¾ cup unsweetened coconut yogurt
- ⅝ cup filtered spring water
- 3 tablespoon pure maple syrup
- ⅝ cup dark chocolate chips
- 30 pieces semi-sweet chocolate chunks
- ¾ cup raw coconut water pink
- Break out your favorite popsicle mold and sticks and set aside. In a high-speed blender blast all the ingredients together except the coconut water.
- Pour about ⅓ cup of the coconut yogurt mixture into each mold followed by adding 5-7 chocolate chips to each popsicle mold. Freeze for 30 minutes without lid or popsicle sticks.
- Remove from freezer, and add an additional ¼-1/3 cup coconut yogurt mixture into each mold. Add 2-3 chocolate chips PLUS 3 chocolate chunks. Then freeze for 30 minutes, sans popsicle sticks and lid.
- Remove from the freezer, add an additional ¼ cup coconut yogurt, a few chips and chunks, and add lid with popsicle sticks. Freeze again for another 45 minutes.
- When the timer is up, Remove from the freezer, and wiggle the lid off or high enough to fill the rest of each mold with coconut water. Lastly, cover with lid, and freeze overnight.
- To loosen the popsicles from their mold run the mold under warm or hot water until the popsicles can be wiggled out. Store in a sealed container or bag for up to 3 months in the freezer. Enjoy!
TIP: You will need room for popsicle stick placement, so you may need to mix this layer with a spoon to make room for the stick.
MORE YUMMY POPSICLE RECIPES
- Honeydew Vanilla Yogurt Popsicles
- Healthier Rainbow Gummy Bear Popsicles
- Blackberry Watermelon Yogurt Popsicles
Love and Popsicles,