Koia Chocolate Banana & Strawberry Shortcake Popsicles

Chocolate Banana

Popsicles:

  • 1 medium banana, frozen 
  • 3/4 cup Koia Chocolate Banana 
  • 5.3 oz (1 container) almond yogurt 
  • 1 tbsp coconut sweetened condensed milk
  • 1 tsp cocoa powder 
  • ¼ cup coconut whipping cream 

Topping:

  • ½ cup dark chocolate chips
  • 1 tsp coconut oil
  • ¼ cup chopped almonds or pistachios

Directions:

  1. Blend all popsicle ingredients in a blender and blend until well combined.
  2. Drop 2 banana slices into 5-7 popsicle molds.
  3. Fill popsicle molds with mixture ¾ of the way. Be careful not to overfill and to allow for expansion when the pops freeze. Insert sticks into molds. 
  4. Place popsicles in the freezer and freeze for 6 hours or overnight, until solid.
  5. When ready to dip popsicles in chocolate, melt chocolate chips and coconut oil in a bowl. Let it slightly cool. 
  6. Remove the popsicles from the molds and dip the top of each pop in the melted chocolate. Allow excess chocolate to drip off before rolling in chopped nuts.
  7. Place popsicles on a baking sheet and store in the freezer until ready to serve.

Strawberry Shortcake

Popsicles:

  • ¾ cup Strawberries
  • 3/4 cup Koia Vanilla Bean
  • 3/4 cup coconut whipping cream
  • ¼ cup coconut sweetened condensed milk

Topping:

  • ¾ cup gf, df vanilla cookies 
  • ½ cup dried strawberries
  • 1 tbsp vegan butter, melted

Directions:

  1. Blend all popsicle ingredients in a blender and blend until well combined.
  2. Drop 2 strawberry slices into 5-7 popsicle molds.
  3. Fill popsicle molds with mixture ¾ of the way. Be careful not to overfill and to allow for expansion when the pops freeze. Insert sticks into molds. 
  4. Place popsicles in the freezer and freeze for 6 hours or overnight, until solid.
  5. To make the crumb topping, add vanilla cookies to a food processor. Pulse a few times before blending in the dried strawberries (since they can turn into powder quickly).
  6. When ready to coat with crumbs, pour crumb mixture onto a plate. Pour melted butter on top and incorporate with a spatula to form soft crumbs. 
  7. Remove popsicles from molds and bring them to room temperature so they are soft enough for the topping to stick.
  8. Roll popsicles in crumb mixture and place them on a baking sheet. Store in the freezer until ready to serve.
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