Chocolate Pecan Dream Pops

Its starting to heat up outside and the same can be said for my kitchen. I have been busy creating the recipe that will keep you cool and ice creamy happy all summer. Introducing the outrageously delicious Chocolate Pecan Dream Pops. The ice cream is made with coconut milk and sweetned with dates and the nutty chocolate coating is decadent.


1 400 ml (13oz) can coconut milk
4 Medjool dates, pitted
1 teaspoon vanilla extract
2 Tablespoons maple syrup
2 Tablespoons cocoa or raw cacao
2 Tablespoons coconut oil
2 Tablespoons pecans, finely chopped
Pinch of sea salt


STEP 1: Refrigerate the can of coconut milk for at least three hours or overnight so cream rises to the top inside the can
STEP 2: Open the coconut milk and remove the firm cream which will be at the top of the can leaving the coconut water behind (use the coconut water in your next smoothie)
STEP 3: Place the coconut cream, pitted dates and vanilla in a blender or food processor and blend until smooth
STEP 4: Pour ice cream blend into 4 popsicle molds or two small glasses (inserting popsicle sticks once slightly frozen) freeze for at least 4 hours or until frozen solid
STEP 5: When pops are frozen combine maple syrup, coconut oil, cocoa, pecans and sea salt in a small pot over medium heat, stirring until coconut oil is melted and everything is well mixed. Set pot aside to cool for about 20 minutes
STEP 6: Remove pops from their mold (you may need to use hot water on the outside of the mold to loosen them) and coat with chocolate coating using a knife to spread it like you would when icing a cake</h3>
STEP 7: Place pops on a plate or tray lined with parchment paper and return to the freezer for 20 minutes or until chocolate has hardened

Makes 2 big or 3-4 small pops

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