Fall may be around the corner, but at Natural Vitality’s home office in Austin we’re still looking to cool off. When Leanne Vogel, one of our favorite food bloggers, who writes Healthful Pursuit, sent us her Purely Pops e-book to review, we couldn’t resist.
As we scrolled the pop recipes, our penchant for chocolate kept taking us back to the Chocolate-Dipped Ice Pops. We decided to pair the recipe with the hemp base, our latest dairy-alt favorite.
The process of blending up the hemp seeds and straining them through the nut milk bag was simple. It was easy to pour the cream base into the pop molds. It was faster than using almonds or other nuts, as the hemp seeds did not have to be soaked.
The process of making the chocolate dip was very easy, and once poured onto the pop it immediately hardened.
We definitely suggest using parchment paper to lay the pops on after coating in chocolate. We put a couple directly on a plate and they stuck. One cracked from the coldness in the freezer, but it didn't make it taste any less good.
Now the important part—the taste!
The chocolate coating was really yummy. If you need to satiate a sweet tooth and aren’t worried about glycemic index, then you might want to ramp up the sweetness by replacing the coconut nectar with maple syrup. The cacao had a bittersweet dark chocolate taste, which we loved
The hemp cream filling was less creamy and icier than we expected—but that didn't take away from the nutty hemp-seed flavor. The sweetness seemed to rise to the top when they were freezing, so the later bites were sweeter than the first ones—which isn’t bad.
Ultimate verdict: Fun to make and fun to eat. Not as creamy as we’d have liked, but the heavenly chocolate made up for that. We’d like to try the almond and cashew cream bases to see if they produce a creamier pop.
Chocolate-Dipped Hemp Pops
Hemp Cream Base
3 cups water
¾ cup hulled hemp seeds
3 tablespoons coconut nectar
1 tablespoon alcohol-free vanilla extract
Chocolate-Dipped Ice Pops
2 cups cream base
1 teaspoon alcohol-free vanilla extract
½ cup cacao powder
6 tablespoons melted coconut oil
2 tablespoons coconut nectar
½ teaspoon alcohol-free vanilla extract
Pinch sea salt
- Combine cream base with vanilla extract. Divide mixture between the ice-pop molds, filling all the way up to the fill line. Cover with ice-pop tops and transfer to the freezer to chill for 8 hours.
- Once frozen, line a clean plate with parchment paper and set aside. Combine cacao powder, coconut oil, coconut nectar, vanilla and sea salt in a small bowl. Mix until smooth.
- Remove ice pops, one at a time, from the ice-pop mold. Working quickly, hold the ice pop over a clean bowl and pour prepared chocolate sauce over the ice pop, rotating it, and allow the chocolate to pour off the ice pop. The chocolate will harden very quickly.
- Transfer the ice pop to prepared plate and place in the freezer. Repeat with remaining chocolate until all ice pops are complete.