Ingredients
24 oz (710 ml) full-fat canned coconut milk (split into 12 oz milk and 12 oz coconut cream)
3/4 cup unsweetened cocoa powder
1/2 cup erythritol or allulose sweetener
1/4 cup sugar-free semi-sweet chocolate chips
1/8 tsp sea salt
1 tsp pure vanilla extract
Instructions
Chill coconut milk and cream in refrigerator for at least 2 hours
In a blender, combine chilled coconut cream, cocoa powder, sweetener, vanilla, and sea salt
Blend on high until smooth and fully emulsified
Transfer mixture to a medium saucepan and gently heat over low heat to bloom cocoa (do not boil)
Strain mixture into silicone popsicle molds, leaving 1/4 inch space at top
Press 5-6 chocolate chips into each mold cavity
Freeze for 4-6 hours until firm
Notes
Let mixture reach room temperature before freezing to avoid ice crystals
Use silicone molds with a pouring spout for cleaner filling
If unmolding is sticky, let pop cups sit at room temperature 5 minutes
Store in airtight container for up to 3 weeks
- Prep Time: 15
- Cook Time: 5
- Category: Desserts
- Method: Freezing
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 popsicle
- Calories: 125
- Sugar: 1g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 9g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg