Cacao Crackle Covered Strawberry Pops

Strawberry Popsicles

Cacao Crackle Covered Strawberry Pops

Serving size: 4-6 servings, depending on popsicle mold size


Strawberry Pops: 

1 1/2 cups frozen strawberries 

1 large frozen banana 

1/2 cup canned full-fat coconut milk

Cacao Crackle: 

1/4 cup coconut oil, melted

1 tbsp pure maple syrup

1/4 tsp pure vanilla extract 

1/4 cup Navitas Organics cacao powder 


Navitas Organics cacao nibs

Coconut flakes 


Step 1. Place all of the popsicle ingredients in a blender or food processor and blend until smooth. 

Pour the mixture evenly into popsicle molds and freeze until solid, approximately 6 hours. 

(Tip: If you don’t have a popsicle mold, you can also pour into a 9x5 loaf pan. Freeze for 30-45 minutes, then insert popsicle sticks. Freeze some more, and cut into bars after fully frozen.) 

 Step 2. Once popsicles are frozen, start making your chocolate dipping/drizzle. Melt coconut oil, and combine with maple syrup and vanilla. Stir well. Add cacao powder and fold in until no lumps remain. 

Lay popsicles onto a baking sheet covered with parchment paper and drizzle with the chocolate sauce. It will start to harden on contact of the frozen popsicle, so immediately sprinkle with the toppings of your choice. You can also dip the popsicles into the cacao crackle for a thicker chocolate coating. After all popsicles have been dipped and dressed, freeze for another 15 minutes if needed, or eat them on the spot! Summer never has to end if you have these in your freezer.

Cacao Crackle Strawberry Popsicle
Cacao Covered Popsicles