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Chocolate Frozen Pops Recipe

My boys love playing in the kitchen. Measuring ingredients, pouring and of course testing whatever you're making. It's such an awesome way for us to spend quality time together.


I know it's cold outside but we made chocolate pops the other day. It hit my chocolate craving spot! Even though there's canned coconut milk in this recipe, I didn't taste it much (the boys agreed).

I got the idea for this recipe from Daphne Oz after seeing it in her cookbook a while ago. I think she used honey (which isn't vegan) instead of maple syrup and salt. I didn't think salt was necessary.

When you make it, let me know if you taste the coconut or whether or not you used salt.

Chocolate Frozen Pop

by Brown Vegan

Prep Time: 5 mins active 5 hours inactive

Ingredients (9 small pops)

  • 14 oz canned coconut milk, unsweetened (I use full fat)
  • ¼ cup all-natural maple syrup
  • 2 tablespoons cocoa powder
  • ¼ teaspoon pure vanilla extract
  • (9) 3 oz Dixie cups
  • 9 small popsicle sticks


In a blender, mix together the coconut milk, maple syrup, cocoa powder & vanilla.

Pour the mixture into each cup and place into the freezer.

Freeze for about 1 ½ hours, then add in the sticks.

Continue freezing overnight or for about 5 hours.

When you’re ready to eat, rip the paper cup off of the chocolate pop and enjoy!

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