Homemade Greek Yogurt Chocolate Raspberry Popsicles
The perfect pairing with chocolate other than more chocolate has to be fruit, so we decided to add in some fresh raspberries to these homemade fudge pops. They are so rich and fudgy, and the raspberries create a brilliant combination! The intense chocolate flavor mixed with the bold, tart raspberry taste makes for a perfect summertime treat!
Equipment
- Popsicle mold (click here to view the one that we used, but you can use whatever mold you want)
Ingredients
- 1 cup (245g) non-fat vanilla greek yogurt or plain
- 1/2 cup (43g) unsweetened cocoa powder
- 1 cup (240g) unsweetened almond milk
- 2/3 cup (210g) maple syrup or honey
- 2 tsp (8g) vanilla extract
- 1/2 cup (62g) fresh raspberries cut in halves
Instructions
- Add all of your ingredients (except for your raspberries) in a blender or processor, and mix until smooth.
- Fill your popsicle molds with the mix, dropping in raspberries as your pour. Add as many or as little as you want. We added about 5 - 6 pieces per popsicle.
- Place the popsicle mold cover on top, and place popsicle sticks to each mold through the hole.
- Freeze for at least 4 hours, or overnight.
- To remove popsicles from the mold, let them sit on the counter for about 5 minutes. Run the molds until lukewarm water to help the popsicles release from the mold easier. Serve immediately.