How in the world is it already mid-August?! I really have no idea where August went but I am getting really excited that my NYC trip is coming up soon (Labour Day weekend to be exact). I haven’t been to NYC in about 15 years so this trip has been a long time coming. Summer is in it’s peak weather wise here in Toronto and it has been hot and humid leaving me to take multiple showers throughout the day just to try and keep cool. Now that I have been experimenting with these chocolate coconut popsicles though, I can now keep cool without using too much water, I don’t know why I waited so long to make my own popsicles?
These last few weeks have been absolutely crazy in terms of life, my condo flooded and all of the flooring had to be removed. So Sam and I have been relocated to a new condo down the street that is about half the size! Getting used to cooking in this new, tinyyyyy kitchen has been quite the test, but I know it could be a lot worse so I won’t complain. The best part about the move is that we were put up in a place with an outdoor rooftop pool in the middle of a serious heatwave in Toronto. So that kind of makes up for things being so miniature sized. Although I miss living in my condo and being able to have everything in my kitchen available, it’s been a fun exercise to see what downsizing would look like.
Although summer is still in full swing (weather wise), it will be coming to an end shortly and that normally bums me right out, but it also means my NYC trip is right around the corner. I have not been to New York in ages, so I am beyond excited to go and have the best time enjoying the sights and of course the food. I have already booked all of my dinner reservations and cannot wait to go and check out some of these amazing looking places: Blue Hill (downtown NYC location), abc kitchen and two hands. Seriously in foodie heaven just thinking about all these places and Blue Hill has been a dream to go to for about 2 years since I read “The Third Plate” by Dan Barber. Food aside, we are also going to see a blue jays game in yankee stadium there which is the whole purpose of the trip, although really food is always on my radar 😉
Beat the heat with these chocolate coconut popsicles
Oh man! These chocolate coconut popsicles are so creamy and rich it is actually really easy to forget that they are completely dairy free and made with wholesome ingredients that you can feel so good about. I liked adding some crushed almonds and extra chocolate drizzle on them for fun, but feel free to just eat them as is without the need for the extra step. Super refreshing in this hot weather these will also help to cool you down and help beat your sugar/chocolate/PMS cravings in a flash. The hardest part is waiting for them to freeze before you can dig in, but if you make these chocolate coconut popsicles the night before, they are good to go the next day!
I love adding collagen as a boost to foods, my favourite product is vital proteins as it has no taste and they are a reputable and researched company.
I do hope that you enjoy these chocolate coconut popsicles as much as I do and chocolate dripping down your face is part of the fun so don’t even worry one bit about that. Enjoy the rest of these hot days of summer and stay cool friends!
For the popsicle molds, I used this one and had great success with it. It is also BPA free.
For the coconut milk, I use this brand.
For the chocolate drizzle, I use the Enjoy Life brand as they are dairy, soy and nut free.
- 1 can full fat coconut milk
- ½ cup raw cacao powder
- 1 tbsp. coconut oil
- 3 servings of withinUs TruMarine Collagen (feel free to add more if you wish)
- 1 ½ tbsp. raw honey
- ½ tbsp. vanilla extract
- ½ frozen banana
- 2 tbsp. of almond butter or hazelnut butter (optional but recommended)
- Pinch of sea salt
- 2 tbsp. chocolate chips
- 1 tsp. coconut oil
- 1-2 tbsp finely chopped almonds (for adding to the mix and adding on top afterwards- optional)
- Popsicle mold
- Blend all ingredients for the popsicles in a high powered blender until smooth.
- Add in your chopped almonds (optional, but I liked the added crunch) to your blender (but do not blend again) and then pour directly into your popsicle mold.
- Freeze overnight (at least 6-8 hours).
- To remove, run under warm water for about 10-15 seconds, slide out the popsicle and drizzle with melted chocolate and a little extra crushed almonds (finely chopped).
- Put back in your freezer (on a plate lined with parchment paper for about 10 minutes) until chocolate drizzle has hardened.
- Serve and devour!