Ingredients
6
6 servings
- •3 cups fresh raspberries
- •4 tablespoons tahini
- •2 tablespoons honey
- •½ cup full-fat coconut milk
- •2 tablespoons coconut oil, melted
- •½ orange, zested
- •¼ cup dark chocolate, chopped
- •½ tablespoon coconut oil, refined
Instructions
- Make the pops: In a food processor, puree the raspberries until smooth. Pass the puree through a fine-mesh strainer into a medium bowl and discard the seeds.
- Whisk the tahini, honey, coconut milk, coconut oil, and orange zest into the raspberry puree. Carefully pour into popsicle molds and freeze for at least 4 hours, until solid.
- Make the chocolate drizzle: Place chocolate and coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring between, until melted and smooth.
- Remove the raspberry tahini pops from the molds and place on a baking sheet lined with parchment paper. Using a fork or spoon, drizzle the chocolate sauce quickly back and forth over the pops.
- Return the pops to the freezer for 5 minutes for the drizzle to harden. Store the pops in the freezer, covered, for up to 1 month.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 229
- Carbohydrate: 22g
- Fat: 16g
- Fiber: 5g
- Protein: 2g
- Sugar: 14g
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