– 1/2 cup of frozen raspberries
– 165 ml of Thai coconut milk
– 1 over ripe banana
– 1/2 cup cacao paste
– 1/4 teaspoon vanilla bean
– 1 1/2 tablespoons of coconut oil
– 1 1/2 tablespoons of coconut flower sugar
– a pinch of pink Himalayan sea salt
1. In a blender combine the raspberries, Thai coconut milk and over-ripe banana and blend until smooth.
2. Place combined mixture into a popsicle mould ( these usually make 4 ). Leave the mould in the freezer until the mixture is frozen. Now it’s time to make the chocolate.
3. Take a pot and fill with water around 1/2 way from the bottom. Take a thick glass bowl that fits snug on the top of your pot. You don’t want your glass bowl to touch the water or the bottom of your pot. This method of melting chocolate is called double boil. Check out this informative clip if your confused. https://www.youtube.com/watch?v=q2UGOZMd9qM
4. Place the coconut oil and cacao paste into the glass bowl. Turn the heat onto low. Stir frequently until oil and cacao paste have completely melted.
5. Now add your coconut flower sugar and vanilla bean powder into the melted mixture. Stir until all the coconut flower sugar granules have melted. Turn off the heat. Your chocolate is now ready!
10. Take your frozen popsicles out of the freezer. Hold the stick and dip them into your melted chocolate. You can dip them half way or all the way the choice is yours. Double dipping is highly recommended.
11. Place the popsicles on a small tray and pop them back into freezer. Once the chocolate is frozen your raspberry choc nicecream pops are ready. Yum Yum.