These Paleo chocolate coconut pops are a delightful treat that combines the tropical flavor of toasted coconut with rich, dairy-free dark chocolate. They are perfect for a refreshing dessert on a hot day.
Ingredients: 2 cups shredded coconut. 1/4 cup coconut oil, melted. 3 tablespoons raw honey. 1 teaspoon vanilla extract. Pinch of salt. 1 cup dairy-free dark chocolate chips.
Instructions: Set oven temperature to 325F 160C. Arrange the finely chopped coconut on a baking tray and bake for five to seven minutes, stirring now and then, until the coconut turns golden brown. Toasted coconut, melted coconut oil, raw honey, vanilla extract, and a small pinch of salt should all be well combined in a bowl. Press down firmly to ensure that there are no air pockets in the coconut mixture as you line a popsicle mold. Place popsicle sticks into each mold, then freeze for four hours or overnight, or until solid. Melt the dark chocolate chips in a bowl that is safe to put in the microwave for 30 seconds at a time, stirring, after the popsicles have frozen. Allowing any melted chocolate to drip off, dip each frozen coconut pop into the chocolate. To harden the chocolate, return the chocolate-covered pops to the freezer for a few minutes. Present and savor!
Prep Time: 15 minutes
Cook Time: 5 minutes
james williams