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Dairy-Free Maple Chocolate Chip Popsicles

These Dairy-Free Maple Chocolate Chip Popsicles use just 5, easy ingredients!  Part creamy and part ice pop sweetened with natural maple syrup & coconut water.  Delightfully sweet and kid-approved!  Gluten-free, dairy-free, and paleo.  Loaded with healthy fats, electrolytes, and probiotics.
Prep Time2 hrs
Cook Time7 hrs
Total Time9 hrs
Course: Dessert, Snack
Cuisine: American, Dairy-Free, Gluten-Free, Nut-Free, Vegan
Keyword: chocolate, chocolate chip, frozen treat, maple, maple syrup, popsicles
Servings: 10 popsicles

Equipment

  • Popsicle Mold and sticks
  • food processor

Ingredients

  • 3/4 cup unsweetened coconut yogurt
  • 1/2 + 1/8 cup filtered spring water
  • 3 tbsp pure maple syrup
  • 1/2 cup dark chocolate chips
  • 1 handful dark chocolate chips
  • 30 pieces semi-sweet chocolate chunks
  • 3/4 cup raw coconut water pink

Instructions

  • In a high-speed blender mix together the coconut yogurt, the filtered water, and the maple syrup till well blended. Then pour the mixture into a measuring cup and set aside.
  • Layer 1: Pour about 1/4 of the coconut yogurt mixture into each mold and then add 5-7 chips to each mold.
  • Freeze for about 45 minutes without the popsicle sticks.
  • Layer 2: Then remove from the freezer, and add an additional 1/4 coconut yogurt mixture into each mold, and again add a few chips and 3 chocolate chunks. **Remember, 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.
  • Freeze again for 30 minutes without the popsicle stick.
  • Remove from the freezer and add popsicle sticks to each mold and freeze for another 45 minutes.
  • Layer 3: Then remove from the freezer and add the coconut water layer to each mold and freeze overnight.
  • Once frozen, run hot water at the bottom of the mold to loosen each popsicle. Then run water on the sides of each mold. This is the fastest way to get the popsicles out of their molds. Then add them to a zip lock safe bag and store them in the freezer for up to 3 months.

Notes

  • If you are allergic to coconut, and cannot use coconut yogurt, simply replace it with any other plant-based yogurt like almond, soy, or use dairy like a Greek yogurt option. // If you cannot have coconut water, simply omit it, and revise the recipe to using 1 full cup of coconut yogurt and 1 full cup of filtered water instead of the recipe listed. //  As for coconut yogurt brands, my all-time favorite is Coyo or Anita's coconut yogurt.  t's the cleanest, additive-free, and filler-free coconut-based yogurt I have ever come across.  And the taste is super tart, which I love.
  • If you cannot access this yogurt, you can still make this recipe with another type of coconut yogurt or any other yogurt alternative or Greek Yogurt out there, though I have not tried this recipe with any other yogurt.
  • For the chocolate chips and chunks, I use Enjoy Life.  They are sweetened with cane sugar, so It's not Paleo-friendly.  If you want to make this treat Paleo, simply use a chocolate chip that is sweetened with a different type of sugar like Hu Kitchen.  The reason I use Enjoy Life is that they are free of the top 8 allergens, and made in a dedicated gluten-free & nut-free facility.  I trust this brand for safety, and it also tastes delish too.
  • If you don't have the time to wait so long in between each round of chocolate chip adds and freezer time, you can shorten the time, and get more of a loose Chevron pattern instead.  Instead of 45 minute freezer time intervals between layers, you can reduce the time to 20-30 minutes.  And adding the sticks in last at layer 3.  By doing so you will notice that the coconut water layer (layer 3) does not stay straight like a stripe, and instead, you will get a loose Chevron pattern instead. Each popsicle will come out differently.  Both are equally delicious. The only difference is the appearance/presentation.  The taste is not altered.