Mint Chocolate Popsicles
I've developed hundreds of popsicle recipes, even writing a whole cookbook on it, but these mint chocolate popsicles are one of my favorites! They are naturally vegan, vibrant in color thanks to a nutrient powerhouse (and no artificial food dyes!), and packed with the best minty flavor!
Servings: 6 popsicles
Ingredients
- 1 14-oz can full-fat coconut milk 400 g
- ¼ cup sugar 50 g
- 1 cup packed fresh mint leaves 25
- 1 cup fresh spinach 40
- ½ cup dark chocolate chips 100 g, plus more for sprinkling at the end, optional
Instructions
- Steep: Add coconut milk and sugar to a medium saucepan over medium/low heat. Heat until hot and steaming, but not boiling, stirring occasionally. Remove from heat and add mint leaves. Stir to combine and let mint leaves steep for 15 to 30 minutes. Fish out mint leaves and discard.
- Blend: Add minty coconut milk and spinach to a blender. Puree until spinach is completely broken down.
- Freeze: Pour mixture into popsicle molds, leaving a little space at the top for them to expand. Add popsicle sticks and freeze until hard (at least 6 hours).
- Chocolate: Just before removing popsicles from the freezer, add chocolate to a heat-resistant bowl. Bring a pot of water to a boil and set the bowl of chocolate over the boiling water (just above the water, not submerged). Stir constantly until most of the chocolate is melted. Remove the bowl from over the steam and continue to stir until chocolate has all melted.
- Serve: Remove popsicles from the freezer and run the container under warm water for a few seconds to loosen them up. Remove each from the mold, drizzle with chocolate, and optionally sprinkle with a dash of finely chopped chocolate.
Notes
Store leftover pops in an airtight container in the freezer for 2 to 3 weeks
Add Oreos: Roughly crush Oreo cookies, then stir them into the popsicle mixture before pouring them into molds. Alternatively, pour the mixture into the molds, then push a whole Oreo into each pop for a hidden surprise.
Less Mess: Make these less messy by putting the chocolate inside the popsicles! Simply pour the popsicle mixture into each mold, leaving extra space at the top. Freeze them for an hour, then add a few chocolate chips to each mold, pushing them down into the popsicle with a popsicle stick. Continue freezing until solid.
No Coconut: Not a fan of coconut milk? Substitute it for 1½ cups of half and half.
Power Up: Give these pops a nutrition boost by adding 1 or 2 tablespoons of matcha powder before blending.
Nutrition
Serving: 1popsicle | Calories: 216kcal | Carbohydrates: 18g | Protein: 2.6g | Fat: 17g | Saturated Fat: 14g | Sodium: 17mg | Potassium: 243mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1800IU | Vitamin C: 5.8mg | Calcium: 40mg | Iron: 4.3mg
