The fact that theses Gluten-Free Coconut Chocolate Cookie Popsicles are in my freezer and I haven’t touched them is astonishing! They are dangerously decadent and delicious!!
The first batch I made was without the chocolate shell and without the cookie crumble and I ate 3 in one day! Ok, fine! You got me. Maybe 4. Since they were made with the healthiest ingredients and no sugar, I didn’t feel so bad. Plus they practically called out my name begging me to eat them.
So did the ones dipped in chocolate, but since I used a cookie made with dairy and vanilla, two ingredients I am sensitive to, I could only take a bite. Now I have 7 amazingly chocolate dipped coconut cookie popsicles sitting in my freezer waiting to be devoured. Wanna come over?
So how did I make these? Were they easy? Well, the base certainly was. That was a breeze using my favorite popsicle mold! But the chocolate, cookie crumble topping was a bit messy. Wear an apron!
Although messy, I HAD to dip the popsicles in chocolate and cookies. How could I not? It seemed like a brainless idea of goodness.
I first prepared the double boiler. That looks like two pots sitting on top of each other. One pot is for the water and the second metal bowl sits atop and melts the chocolate naturally, rather then coming out in clumps the way it does in the microwave. If you don’t have a double boiler, you will want this one, it’s my favorite! (You can always use the microwave, heating batches on 30 minute intervals and then mixing, it’s just not my preferred way of making chocolate)
Then I got the hammer out of the tool box (yes, I own a tool box. I’ll admit, it barely gets any use).
I put the cookies in a ziplock bag, sealed it and lightly smashed it until I got the desired consistency of a cookie crumble. I used both a blonde butter cookie and a double chocolate cookie by Ginny Bakes. All completely gluten-free and made in a dedicated gluten-free facility.
I used a combination of Enjoy Life dark chocolate chips and Madecasse fine chocolate, both brands are gluten-free. Enjoy Life is made in a dedicated gluten-free and nut-free facility and is also soy and non-gmo free. Madecasse doesn’t use any gluten in their facility, but it is not a dedicated facility.
Did you see my earlier post on how to make easy Coconut Popsicles? I dish on my favorite brand of unsweetened coconut yogurt and coconut water, and why they are my favorites.
WHAT YOU WILL NEED:
1 cup unsweetened or sweetened coconut yogurt
1/2 cup raw coconut water
1/4 cup water
1/4 tsp. uncut stevia
1 box of Ginny Bakes cookies or 1/2 of 2 boxes if you want to mix the flavors
2 bars of gluten-free chocolate or 1/2 bag of gluten-free chocolate morsels
DIRECTIONS
- Base of popsicles: Blend all ingredients together in a high speed blender till well blended and pour mixture into popsicle molds with sticks and freeze for 5 hours or longer.
- Once the popsicles are frozen solid, remove from the freezer and prepare to take them out of their mold. Simply run warm water around the mold in the sink, to loosen the pops from the molds.
- Once the pops come out store in a zip lock container in the freezer.
- Then begin the chocolate shell and cookie crumble preparation.
- For Chocolate: On the stove in a double boiler on low to medium heat, melt the chocolate, occasionally stirring until fully melted.
- Add cookies of choice into each ziplock bag and seal. Crush with a hammer until desired cookie crumble consistency is achieved. Once crushed add each batch to paper plates.
- Since the popsicles can melt quickly, only take one out at a time from the freezer when adding the melted chocolate.
- With a spoon drizzle large portions of the melted chocolate onto the pops and roll the pop in the cookie crumble. The chocolate will harden quickly.
- Put in the freezer to fully dry.
- Once dried, wrap the pop in parchment paper and store in a freezer container and repeat process with all other popsicles.
- Keep the popsicles stored in a container in the freezer until ready to eat.
ENJOY!
- 1 cup unsweetened or sweetened coconut yogurt
- ½ cup raw coconut water
- ¼ cup water
- ¼ tsp. uncut stevia
- 1 box of Ginny Bakes cookies or ½ of 2 boxes if you want to mix the flavors
- 2 bars of gluten-free chocolate or ½ bag of gluten-free chocolate morsels
- Base of popsicles: Blend all ingredients together in a high speed blender till well blended and pour mixture into popsicle molds with sticks and freeze for 5 hours or longer.
- Once the popsicles are frozen solid, remove from the freezer and prepare to take them out of their mold. Simply run warm water around the mold in the sink, to loosen the pops from the molds.
- Once the pops come out store in a zip lock container in the freezer.
- Then begin the chocolate shell and cookie crumble preparation.
- For Chocolate: On the stove in a double boiler on low to medium heat, melt the chocolate, occasionally stirring until fully melted.
- Add cookies of choice into each ziplock bag and seal. Crush with a hammer until desired cookie crumble consistency is achieved. Once crushed add each batch to paper plates.
- Since the popsicles can melt quickly, only take one out at a time from the freezer when adding the melted chocolate.
- With a spoon drizzle large portions of the melted chocolate onto the pops and roll the pop in the cookie crumble. The chocolate will harden quickly.
- Put in the freezer to fully dry.
- Once dried, wrap the pop in parchment paper and store in a freezer container and repeat process with all other popsicles.
- Keep the popsicles stored in a container in the freezer until ready to eat.
Love and Popsicles!
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