These creamy, dreamy Gluten-Free Coconut Cookie Popsicles dipped in chocolate and cookies are super easy to make! They are gluten-free and filled with coconut yogurt, spring water, raw coconut water, and topped with cacao powder, cookies, crushed, and melted dark chocolate. A decadent treat to say the least.
After I went gluten-free I thought I would never be able to have desserts, cakes, cookies, brownies, or popsicles ever again. It was an irrational thought, but after the discovery that I’d have to go completely gluten-free and remove everything I loved and ate for decades in one sweep, it seemed very likely.
And many years later having to remove dairy, eggs, nuts, most seeds, soy, and so much more from my diet had me thinking again that I would never be able to have desserts, cakes, cookies, brownies, or popsicles ever again! And again it was an irrational thought because the truth is with a little creativity a dessert can go a long way.
With a little creativity, a lot can go a long way.
In the process of being creative and accepting all the food sensitivities I had, I started to create treats everyone loved and free from so many ingredients. One of my favorite desserts to make that is easy and allergy-friendly, and often vegan are popsicles.
A yogurt popsicle dipped in dark chocolate, and then crumbled in cookies seemed like a dream after going gluten-free. And yes I have had some wonderful foods along my gluten-free journey, but nothing like these popsicles that I could make on a whim. Every night I got to have this popsicle dessert even with all of my elimination diets and healing felt exhilarating! No longer would I feel deprived.
The 4 step formula for making healthy gf and df popsicles:
- Plant milk, coconut water, or water
- Something to make it creamy like dairy-free yogurt, avocado, coconut cream, or soaked cashews
- Optional nut or seed butter including coconut butter for texture, taste, and extra creaminess
- A sweetener like a maple syrup, coconut sugar, stevia, brown rice syrup, honey, or dates as your sugar source if any
What if you can’t have sugar, will the popsicle still taste good? Yes!
- Eliminate step 4 above
- If you want a sugar sweetener use stevia or monk fruit
- If you want to sweeten with fruit you can consider using unsweetened apple sauce, pureed peaches, pureed pears, bananas, strawberries, raspberries, blackberries, or melon
- Instead of using chocolate bars use cocoa powder + coconut oil and melt the two together
- Instead of using unhealthy cookies use healthier cookie options or no cookies at all.
- My favorite healthy cookies to use are by Andean Dream. I stumbled upon this brand at a market in Manhattan and was forever changed. Each cookie had minimal amounts of sugar, the quinoa grain, and free from eggs, dairy, soy, gluten, and corn.
- Last but not least, and powerful you can always use dried spices to make your flavor great with cinnamon, nutmeg, cardamom, clove, vanilla or cocoa
Can you make a popsicle even if you don’t like creamy? Yes!
- If you don’t like creamy eliminate steps 2, and 3.
- Your popsicle will turn out more like a sorbet popsicle, and it won’t be creamy in taste or texture. Still a completely and utterly delish option.
How to make a successful popsicle
- Blend all of your ingredients together in a high-speed blender till creamy and well blended
- This means no particles of foods, no chunks
- The texture of your popsicle mixture should be smooth
- Using a measuring cup with a spout pour mixture into each popsicle mold
- Tap popsicle mold on the counter to avoid air bubbles
- Freeze for 6 hours or overnight
Ready to rock?
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 that sits gently on top and melts the chocolate naturally and smoothly. Set the temperature to medium-low, added the chocolate bars, and watched them melt. As the intoxicating aroma of chocolate and cacao filled the room, I filled a bag with cookies and took a hammer to it. Crushing cookies is no easy fete!
Gluten-Free Coconut Cookie Popsicles
- high-speed blender
- Popsicle Mold and sticks
- 1 cup unsweetened dairy-free yogurt
- 1/2 cup coconut water not from concentrate
- 1/4 cup spring water
- 1/4 tsp pure stevia
- 1 box healthy cookies of choice
- 2 bars dark chocolate
- 2 tsp coconut oil sold or melted for chocolate thinning
- In a high-speed blender blast together the yogurt, water, stevia, and coconut water until smooth.
- Pour popsicle mixture into each popsicle mold, cover, and add sticks. Tap the mold on the countertop to pop any air bubbles before freezing for 6 hours or overnight.
- Once frozen remove popsicles from the freezer. Run warm/hot water on them to loosen from their molds. Then put popsicles back in the freezer so we can make the chocolate shell and crush the cookies.
- Using a double boiler on low/medium heat add the chocolate bars and stir often until partially melted. Then add the coconut oil and stir again. Once the mixture is fully melted set aside on low heat.
- Add cookies to a ziplock bag and place it on the counter over a cutting board. Lightly smash the cookies with a hammer to crush them into the desired cookie crumble consistency. Then add cookie crumbles to a plate.
- Remove popsicles from the freezer and dip each one into the chocolate mixture making sure to coat all sides.
- Then dip into the cookie crumbles and cover with cookie crumbles using a spoon to ensure they stick to the chocolate. Freeze again for 20 minutes. Then enjoy, and store frozen.
- If you can tolerate dairy yogurt try Greek yogurt or plain dairy yogurt.
- If you cannot tolerate coconut use your choice of unsweetened plant yogurt or plain dairy yogurt, switch the coconut oil for ghee, and switch out the coconut water for more spring water.
Adore popsicles and want more?