Here in sunny SoCal, hot cocoa is still a favorite, but it’s also ice pop weather almost all year. Health-conscious families can get the skinny on a real treat with this recipe from Mom and Pop Shop, a local, family-owned business that brings all-natural popsicles to events of all sorts. Learn more about them at www.momandpopshoptruck.com.
Santa’s Cookie Pops
Yield 6-8 pops
- 1 can (13-14oz) Unsweetened Coconut Milk (if you’re feeling really ambitious make your milk from scratch!)
- 1/3 cup Date Syrup (there are a few ways to do this, but I soak one part pitted dates in one part hot water and let dissolve over night or blend for faster results)
- 1½ tbsp. Vanilla Extract (Sugar free preferred. We like this double-strength brand)
- 1 tbsp Cinnamon
- ¼ cup Dark Chocolate Chips (I prefer Lily or SunSpire sugar-free brands, or make your own!)
- Pinch of salt
- Crushed Peppermint Candies or Candy Cane (optional garnish)
Add coconut milk, date syrup, vanilla extract, cinnamon and salt to a blender and pulse till all ingredients are well blended and smooth.
Sprinkle peppermint pieces into the bottom of the popsicle mold (optional).
Pour “batter” mixture into each mold, leaving room at the top. Add about a teaspoon of dark chocolate chips to each mold. Insert sticks and freeze. (If you want the chocolate chips to not all sink to the bottom, stir the semi frozen mixture after about an hour).
You will definitely avoid Santa’s naughty list after you offer him this treat!