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Chocolate Mint Popsicles


These chocolate mint popsicles are creamy and full of mint chip flavor. Not only that, but they’re dye-free, have no refined sugar, include a dose of protein and probiotics, and have vitamins and minerals from the spinach (and natural light green color to boot). They are not your average popsicle. They’re the perfect healthy treat on a hot day and I’ve definitely been enjoying my fair share. I went through two rounds of experimenting with this recipe, so I’ve had a freezer full. No complaints on my end!

In the directions, you’ll notice that I don’t add the chocolate pieces to the blender. It doesn’t work all that well if you do and I know since I tested it this way on my first trial run. The chocolate pieces break up a bit more, but then sink to the bottom, which means you then have to scoop them out by hand.

Meanwhile, I’ll be making these popsicles on KATU Afternoon Live at the end of the month, along with two other flavors (one of which will be for adults only). Stay tuned for those recipes!

Cheers!

UPDATE: watch the replay of my KATU Afternoon Live segment HERE.

Chocolate Mint Popsicles

Ingredients:

  • 1.5 cups coconut cream (I used this brand, which has no gums)
  • 3/4 cup plain whole milk Greek yogurt, preferably grass-fed (I used this brand)
  • 2 tsp pure vanilla extract
  • 1 Tbsp raw honey (use more if you want it sweeter)
  • 3 cups loosely packed fresh spinach
  • 3-4 drops high-quality, dietary-safe peppermint essential oil OR 1/2 tsp peppermint extract (learn where to get therapeutic-grade oils here)
  • 2.5 oz good-quality dark chocolate bar, finely chopped (I used this one, which is lightly sweetened with coconut sugar)

Directions:

  1. To a high speed blender container, add all the ingredients, except the chocolate. Blend on high until smooth.
  2. Pour mixture into popsicle molds, leaving a little space at the top of each mold. Then, disperse chocolate evenly among the molds. Top off with more of the mixture and stir a little with popsicle stick, if desired (chocolate will distribute a bit during freezing though).
  3. Freeze for 6-7 hours or overnight. Once ready, rinse mold under hot water briefly to remove popsicle.

Note: I used these molds, but the Dixie cup & popsicle stick method will do the trick as well. Just put the stick in halfway through freezing. This way, the sticks will stay centered.

Yields: 6 popsicles

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Filed Under: Recipes, Treats Tagged With: chocolate mint popsicles, Coconut cream, dark chocolate, dye-free, essential oils, gluten-free, Greek yogurt, healthy frozen treats, hidden veggies, hiding vegetables in treats, homemade popsicles, mint chocolate chip, nutritious popsicles, nutritious treats, primal, probiotics, refined sugar free, spinach, summer treats, Young Living

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  1. Dairy-Free Banana Almond Butter Popsicles – Paleo in PDX says:
    July 13, 2017 at 5:00 am

    […] I mentioned in my previous post, I have more popsicle recipes for you all. I’m gearing up to do a popsicle segment in a […]

    Reply
  2. Hibiscus Raspberry Rum Popsicles – Paleo in PDX says:
    July 20, 2017 at 5:01 am

    […] it’s appropriate! Plus, I’ll be talking about these recipes (and demoing how to make my chocolate mint popsicles) on KATU Afternoon Live next Wednesday, July 26. Stay […]

    Reply

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Hi, my name is Alisa! I am a paleo recipe creator, personal trainer, and all around health and wellness enthusiast living in Portland, Oregon. I am passionate about living, moving and eating well, and love inspiring others to do so too. Read More…

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