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Coconut-Chocolate Sugar-Free Ice Pops

Southern Cali Cook

"A cool low-guilt summer treat flavored with coconut milk, bananas, and cocoa. It's vegan and features no refined sugars, and is quick to whip up."
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5 h 15 m servings 139 cals
Original recipe yields 8 servings (8 ice pops)

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  • Prep

  • Ready In

  1. Place dates in a bowl, cover with hot water, and soak until soft, about 6 to 10 minutes; drain.
  2. Puree dates, bananas, coconut milk, almond milk, vanilla, cocoa powder, and salt together in a blender until smooth, about 2 to 3 minutes; pour into popsicle molds.
  3. Freeze until solid throughout, about 6 hours.


  • Cook's Notes:
  • For an even tastier ice pop, use full-fat coconut milk instead--or add 1/3 cup sliced strawberries or bananas into the molds before freezing.
  • Add extra dates for more sweetness, or sea salt to counter the sweetness.
  • If you have leftover puree, freeze in ice cube molds overnight, pop them out, and store in a bag or container for a sweet frozen treat. Place 2 or 3 in a bowl and defrost on counter for 5 to 8 minutes before eating

Nutrition Facts

Per Serving: 139 calories; 8.3 g fat; 17.7 g carbohydrates; 1.9 g protein; 0 mg cholesterol; 59 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Amazing. Made it as is, using my Blendtec. My kids loved it.