Choco Popsicle Recipe

Warm and combine

Pour the coconut milk into a small saucepan and warm over low heat (do not boil) until just steaming, about 3–4 minutes.

Whisk in the cocoa powder, maple syrup, vanilla extract, and a pinch of sea salt until smooth and fully incorporated, about 1–2 minutes. Taste and adjust sweetness as needed.

Remove from heat and let cool to room temperature (about 15–20 minutes). For a silkier texture, strain the mixture through a fine-mesh sieve into a bowl to remove any cocoa lumps.

Prepare mashed banana

Peel and mash the overripe bananas in a bowl until mostly smooth with a few small chunks remaining for texture (about 1 cup mashed).

If you have an upcycled berry compote

If using an upcycled berry compote (made from overripe berries reduced with a little water), warm it briefly in a small saucepan or microwave until pourable. Stir in lemon juice and maple syrup if the compote tastes tart; cool to room temperature.

If you do not have pre-made compote: make a quick upcycled compote by simmering 1 cup mixed overripe berries with 2 tbsp water and 1 tbsp maple syrup for 6–8 minutes until jammy; mash slightly and cool before using.

Set out your popsicle molds on a baking sheet for stability. Spoon about 1–2 tablespoons of the mashed banana into the bottom of each mold, pressing gently to create a base layer.

Add 1–2 teaspoons of the berry compote on top of the banana in each mold to create a swirl layer. Use a skewer or small spoon to gently swirl the fruit into the banana (do not fully mix).

Pour the cooled chocolate coconut milk over the fruit layers, filling each mold to about 3/4 full (leave room for expansion). If using chocolate chips or nuts, sprinkle a few into each mold now or reserve as a topping.

Add an additional teaspoon of berry compote on top and use a skewer to create a decorative ripple through the chocolate layer. Tap molds gently on the counter to remove air bubbles.

Insert popsicle sticks (if your mold requires partially frozen support, freeze for 20–30 minutes first, then insert sticks). Freeze the popsicles until solid, at least 6 hours or overnight for best texture.

To unmold, run the outside of the popsicle molds under warm water for 10–20 seconds while pulling gently on the sticks. Avoid soaking or hot water, which can damage molds.

If desired, melt the dairy-free dark chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each until smooth. Dip the frozen pops in the melted chocolate quickly and sprinkle with toasted nuts and a pinch of sea salt flakes. Return to freezer for 5–10 minutes to set.

Serve immediately or wrap individually in parchment or reuseable silicone sleeves and store in freezer for up to 1 month.