coconut, salted caramel, and chocolate popsicles (paleo, primal, vegan, dairy-free, grain-free, gluten-free, egg-free, soy-free)

I’m reasonably certain I’ve found the perfect excuse for stuffing myself with popsicles all weekend long… it’s popsicle week!

coconut, salted caramel, and chocolate popsicles

The amazing Billy has rounded up forty of us food bloggers to overload you all with delicious frozen-goodness-on-a-stick recipes (you can see everyone else’s here!) and I’m sharing these seriously delicious coconut, salted caramel, and chocolate popsicles. And yes, I promise there’s a layer of salted caramel underneath all that chocolate!

I may or may not have eaten entirely too many for the purposes of recipe testing (ahem, let’s see, twenty-something in total?!) – obviously, I take my recipe testing very seriously.

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A crisp dark chocolate shell studded with golden roasted almonds crackles open to reveal a soft elixir of sticky, golden, buttery caramel encasing a creamy, coconutty centre speckled with vanilla pods. It’s strangely simple yet absolutely delicious – the heady, salty-sweet flavours of the caramel tingle in conjuction with the velvety ice cream and dark, fudgy chocolate. Crunchy roasted almonds add an incredible texture and contrast the silky smooth sweetness of the rest of the popsicle, but feel free to leave them out!

coconut, salted caramel, and chocolate popsicles

If you’re not quite as much of a chocoholic as I am or if you’re looking for a popsicle that would be appropriate for breakfast (aren’t we all?!), feel free to make the basic coconut popsicle mixture, swirl in roasted fruit or nut butter, and leave it there!

The addition of arrowroot and the extra step of simmering the mixture until it thickens prevents that icy, rock-hard texture you usually get when you use coconut milk as an ice cream base. It took me quite a few trials, but I’m very happy with the result.. creamy dairy-free ice cream straight out of the freezer! Enjoy!

 

 

chocolate, coconut, and salted caramel popsicles

by Alessandra Peters

Prep Time: 1 hour

 

Ingredients (6 popsicles)

    For the Coconut Milk Popsicles

    • 2 cups full-fat coconut milk
    • 2 tablespoons arrowroot powder
    • 1 teaspoon vanilla extract
    • 1/4 cup maple syrup

    For the Salted Caramel

    • 1/4 cup water
    • 1/2 cup coconut sugar
    • 1 cup full-fat coconut milk
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon sea salt

    Dark Chocolate Coating

    • 2/3 cup dark chocolate
    • 1/3 cup coconut oil
    • roasted almonds, chopped, for sprinkling on top

    Instructions

    For the Coconut Milk Popsicles

    1. In a small bowl, whisk together ½ cup of the coconut milk and the arrowroot powder.

    2. In a small saucepan over medium heat, combine all remaining ingredients until it starts to bubble, then stir in the arrowroot/coconut mixture and whisk very well for about a minute or until thickened. You’ll feel it in your arms, but you should also be able to see the whisk leaving a trail in the mixture!

    3. Remove from the heat and let the mixture cool. Whisk again vigorously (the mixture may have gotten a little thick, so whisk very well!) then fill your popsicle moulds and freeze until solid, at least 3 hours.

    For the Salted Caramel

    1. In a small bowl, combine the coconut milk, vanilla extract, and salt.

    2. Place the coconut sugar and water in a small saucepan over low heat, and, stirring constantly, heat until it starts to bubble a little around the edges.

    3. Quickly add the coconut milk mixture in one go, turn up the heat to medium, then simmer for about 10 minutes, whisking every minute or two, until the mixture has thickened slightly. It may splatter a little!

    4. Remove from heat and let cool completely, whisking every so often as it cools to prevent lumps.

    For the Dark Chocolate Coating

    1. Combine dark chocolate and coconut oil in a small saucepan over medium heat, stirring constantly, until smooth. Let cool slightly before using.

    To Assemble

    1. Remove the frozen popsicles from their molds.

    2. Place the salted caramel into one bowl, the chocolate coating into another bowl, and have your chopped toasted almonds nearby. Prepare a sheet pan lined with parchment paper at the end of your ‘assembly line’!

    3. Dip a popsicle into the salted caramel, flipping the popsicle to make sure everything is coated. Wait about a minute whilst turning the popsicle constantly until the caramel sauce has hardened, then quickly dip it into the chocolate coating. Again, make sure the whole popsicle is coated in chocolate! Quickly sprinkle both sides with chopped toasted almonds, then wait about 30 seconds for the chocolate to set and place the popsicle onto the prepared sheet pan.

    4. Repeat with the remaining popsicles. Store any leftover caramel sauce in an airtight container in the fridge for up to 5 days. Any leftover chocolate coating can be poured into ice cube trays, frozen, and re-melted at a later date for an instant chocolate sauce.

    5. When you’re done coating all the popsicles, eat immediately or place into an airtight container in the freezer for up to 6 weeks.

    6. Enjoy!

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