Luscious chocolate-dipped raspberry smoothies on a stick
Ripe raspberries are blended into a smoothie and frozen in ice pop molds. Once frozen, these treats take a plunge into dark chocolate for a delicious way to cool down.
Nothing's better than an icy cold fruit smoothie on a hot summer day. Here I took a simple raspberry smoothie recipe that I make for my kids and transformed it into one delicious frozen treat dipped in a homemade chocolate coating. These are super-healthy snacks and nothing to feel guilty about enjoying. If you aren't a fan of raspberries, then simply swap them out for your favorite fruit and create your own personal spin on these refreshing pops.
Chocolate-dipped raspberry smoothies on a stick recipe
For the smoothie pops
- Ice pop molds (or you can substitute with paper cups and wooden ice pop sticks)
- 1-1/2 cups fresh or frozen organic raspberries
- 2 bananas, sliced
- 1 cup vanilla almond milk
- 1/2 cup dairy-free vanilla yogurt
- 2 tablespoons agave or maple syrup
For the chocolate coating
- 2 ounces good-quality organic dark chocolate, chopped
- 1 tablespoon organic coconut oil
- 1 teaspoon agave or maple syrup
- Pinch sea salt
- To a blender, add all the ingredients for the smoothie.
- Blend on high until the mixture is smooth and creamy. (If you have trouble blending, then add a little more liquid to help the process.)
- Pour the smoothie mixture into the ice pop molds, and place the molds in the freezer for several hours or until frozen solid.
- In a small sauce pot (or microwave-safe bowl), add the ingredients for the chocolate coating, and warm them until the chocolate has melted. Pour the sauce into a bowl, and allow it to cool.
- When ready to coat the smoothie pops, remove them from their molds, hold them by the stick, and carefully dip them into the chocolate mixture.
- Lay them on a plate lined with wax paper, and place them back in the freezer for several minutes to allow the chocolate harden.
- Remove from the freezer, and enjoy.