Cherry Chocolate Chip Coffee Pops

CHERRY CHOCOLATE CHIP COFFEE POPS

CRUX® ARTISAN 5 CUP COFFEE MAKER or 14 CUP COFFEE MAKER

Prep Time:
10 minutes

Cook Time:
3H

Servings:
6 pops

INGREDIENTS

  • ¾ cup coconut cream
  • 6 Tbs strong unsweetened coffee cooled
  • 2 Tbs pure maple syrup
  • ½ Tsp pure vanilla extract
  • 1 pinch sea salt
  • ¾ cup whole sweet red cherries pitted and halved
  • ¼ cup mini semisweet chocolate chips

DIRECTIONS

Puree the coconut cream, coffee, maple syrup, vanilla extract, and salt together in a blender or food processor..

Pour the coconut cream mixture into a medium bowl and stir in the cherries and chocolate chips. Refrigerate until the mixture starts to thicken, stirring occasionally. (This is so when you spoon the mixture into the popsicle molds, the cherries and chocolate chips won’t settle to the bottom of the molds.)

Once the mixture is thickened, spoon it into popsicle molds, making sure not to fill the molds over the “fill” line, since liquid expands as it freezes. Gently tap the mold a couple of times on a hard surface to help any air bubbles escape, then insert the sticks..

Transfer to the freezer and freeze completely, about 3 to 4 hours, depending on the size of your popsicles and how cold your freezer is. To easily unmold the popsicles, dip the plastic bottoms in warm water and they should slide right out.

Once unmolded, wrap each popsicle individually in plastic wrap and store in the freezer.

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