I’ve hit a turning point.
I’ve never been much of a frozen fruit dessert person. Even when I was a kid with strep throat, the idea of a popsicle never really thrilled me. When it comes to frozen treats, I’ve always been an ice cream kind of girl. Be it in a pint, on a cone or even on a stick, I prefer the creamy to the frozen fruity.
I was recently on vacation with my husbands family in Huntington Beach, California and stumbled upon PopBar at the mall up the street from our hotel. Just writing the name of the place makes me sad that there isn’t one near me in LA.
It’s this GEM of a place where they have tons of popsicle options, yogurt based, gelato based and fruit based. You then pick what kind of chocolate you want it in (milk, white, dark, mint etc) and what toppings (mostly chopped nuts, sprinkles, or crumbled waffle cones)
Normally, I would have picked the coffee gelato option but after foraying a bit too much into dairy this summer and seeing the results pop up on my face, I decided to try a fruit based one. I went with a mixed berry dipped in dark chocolate and covered in coconut and a few chocolate sprinkles and while I thought “this looks delightful!” I didn’t realize just how delightful.
Seriously though, the mixture of the different berries, the super dark chocolate and the coconut was absolute perfection. I went there three times (we were only there for 5 nights!) and dare I say that I prefer this more than Pressed Freeze?!
As I was walking back to the hotel enjoying my last one of the trip, I was already thinking about how I could recreate one at home.
I don’t have popsicle molds and but the idea of making mini pops using ice-cube tray molds sounded perfect to me!
So like any normal person would do, I went to the grocery store to get fresh berries the day I got home and got to work.
These are SO easy to make, the perfect size sweet treat and can be made completely free of refined sugar. I used a touch of honey for an extra kick but honestly, you could omit all together if you’re trying to keep all sugar out!
I used fresh raspberries, blackberries and strawberries but used frozen wild blueberries since I have a big stockpile in my freezer. So feel free to use all fresh, all frozen or any combo!
I dipped these in dark chocolate (with almost a magic shell time of chocolate crunch factor when you bite into it – seriously so good!)
but the mixed berry base is really good on its own too!
I dipped these in shredded coconut but go crazy with your topping of choice (or omit all together and just make with plain chocolate!
Dark Chocolate Covered Mixed Berry Pops! (Dairy + Refined Sugar Free!)
Makes about 18 mini pops depending on the size of your ice cube tray mold!
What You Need:
- 1/2 cup raspberries
- 1/2 cup blackberries
- 1/2 cup blueberries
- 1 cup strawberries, hulled and sliced
- 1 heaping tablespoon raw honey (or more/less to taste)
- 1 cup dark chocolate chips or bar (*Note: to keep entirely refined sugar free opt for a bar like Eating Evolved or use 100% dark chocolate and sweetened with a couple of tbsp maple syrup to taste!)
- 1 heaping tablespoon coconut oil
- 1/2 cup shredded unsweetened coconut, chopped nuts or other toppings of choice
- Ice Cube Tray
- popsicle sticks cut in half
- In your blender or food processor, add all berries and pulse to combine
- Add in honey and blend again
- Pour berry mixture into ice cube tray and freeze for about an hour
- When berry mixture is mostly set, insert popsicle stick halves into ice cube mold and place back into the freezer for another hour or until completely frozen
- Over a double boiler, melt chocolate and coconut oil
- Pour coconut or toppings of choice into a shallow dish
- Dip each pop into chocolate mixture shaking off the excess and then dip into toppings (note: The coconut oil in the chocolate will make it set really quickly once it hits the cold berry pops so dip quickly into toppings!)
- Place lightly back into ice cube molds and into freezer for another 10-15 minutes to set