Chocolate Raspberry Popsicles
These Chocolate Raspberry Popsicles are a refreshing frozen chocolate treat to enjoy on a hot day. These pops, filled with raspberries, are also vegan! This post is sponsored by Truvia® Natural Sweetener through Socialstars. Thanks for supporting the brands that support Bakerita! #TruFanCommunity
In the summer, one of my favorite ways to get my chocolate fix is through a fudgesicle. As a kid and to this day, my mom always has them in the freezer and they’re still one of my favorite snacks to grab when I’m at her house. They’re smooth, creamy, and just chocolatey enough to satisfy any of your chocolate cravings.
I’d always heard that you could make homemade fudgesicles just by freezing chocolate pudding. What?! I’ve always been super curious to try, and curiosity finally got the best of me. I finally gave in and bought a popsicle mold (though you could just as easily make these in paper cups + popsicle sticks).
As the summer heat is finally wrapping up and we head into fall, I’m celebrating my last few days of heat with chocolate raspberry popsicles, and I couldn’t be happier about it.
When I went to make these, I was looking in my freezer and eyed the frozen raspberries I still had hoarded from the time I went raspberry picking a few weeks ago. Few things are better together in my book than chocolate and raspberries (see examples one, two, + three) so I threw a couple frozen raspberries into each popsicle molds so they would get frozen with the chocolate mixture and add some of their fruity, fresh flavor to the creamy chocolate pops.
The chocolate pudding mixture comes together in about 5-10 minutes on the stove and just requires a bit of whisking to ensure you don’t have any clumps. As for the sweetener, I used Truvia® Baking Blend to keep things sweet without all the calories of sugar. Truvia® is my natural sweetener of choice because it comes from a natural source, stevia, in addition to being zero-calorie. It also tastes better compared to other zero-calorie sweeteners I’ve used in the past.
I used coconut milk in these because I didn’t have any whole milk on hand and I wanted to keep them vegan. The pops still turned out super creamy and delicious. They’re just the right combo of sweet, chocolatey, and fruit – and not too much of each one. They’re the perfect end-of-summer popsicle recipe. Make them for your end-of-summer barbecue and share with all of your friends. Enjoy!
- 1 oz. finely chopped dark chocolate
- ¼ cup Truvia baking blend
- 1 tablespoon cornstarch
- 1 tablespoon unsweetened cocoa powder
- 1¼ cups full-fat coconut milk (or whole milk)
- ¼ teaspoon coarse sea salt
- ½ teaspoon vanilla extract
- ½ tablespoon unsalted butter (at room temperature (use vegan margarine to keep vegan))
- In a heavy bottomed saucepan over low heat, melt the dark chocolate. Stir often to prevent burning. Add the Truvia baking blend, cornstarch, and unsweetened cocoa powder and stir with the chocolate. It will be crumbly. Slowly drizzle in the coconut milk, whisking the whole time, until all of the coconut milk is incorporated and it’s smooth.
- Increase the heat to medium. Bring to a boil, whisking frequently, until it thickens. This should take 5-10 minutes. Once it’s thick, remove from the heat and whisk in the salt, vanilla, and butter. Let stand for 10 minutes before pouring into the popsicle molds.
- While waiting for the chocolate mixture to cool, place a few raspberries in each popsicle mold. Once the chocolate mixture is slightly cooled, fill each popsicle mold. Tap on the counter if necessary to make sure the chocolate mixture fills in around the raspberries.
- Insert popsicle sticks and freeze until full set, about 3-4 hours. Enjoy!