Easter Pops

Dark Carob Pops

Melt the coconut butter bain marie style (place a medium bowl into a larger bowl full of hot water) while you measure out the rest of your ingredients. 

Put all the ingredients into a bowl including the coconut butter, once it has melted, and using a hand whisk or large spoon gently mix until all the ingredients are well blended and you have a smooth dark liquid.

Pour or spoon into your moulds and gently place in the freezer for an hour or two until set. Once the Carob Pops have set you can pop them out of the moulds and enjoy.

White Coconut Vanilla Pops

  • 1 cup coconut oil
  • 1 cup dessicated coconut
  • ¼ Crystallised Coconut Nectar
  • ¼ cup maple syrup
  • ½ cup almond butter or other nut butter
  • 1 tsp vanilla seed/essence
  • Pinch of salt

Pink Pops

  • These use the same ingredients and method as the White Coconut Vanilla recipe but with 4 tsp cherry juice to add colour.  You can use anything pink or red to colour these; freeze dried strawberries ground into powder would work well.

Melt the coconut butter bain marie style (place a medium bowl into a larger bowl full of hot water) while you measure out the rest of your ingredients and prepare the dessicated coconut. 

Put the dessicated coconut into the food processor and process until it starts to cling together (a good few minutes).  Add the remaining ingredients to the food processor and process again until smooth.

Gently pour into the moulds this is quite runny therefore leave to the side for an hour to set before putting in the freezer for 1-2 hours to fully set.

*Will keep in an airtight container in the freezer for 1 month.  No need to defrost, just grab and eat straight from the freezer.

*Don't feel that you need to go out and buy fancy moulds to make these, you can use ice-cube trays or a flat base Tupperware lined with cling film.

Easter Pops


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