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DARK CHOCOLATE COVERED KIWI POPS RECIPE
3 medium to large kiwis
6 ounces dark chocolate*
1 tablespoon coconut oil
popsicle sticks
Line a 1/4 baking pan (or plate) with parchment paper and set aside.
Trim each end off of your kiwis and carefully peel them with a potato peeler. Slice into 1/2 inch rounds (you will get 3-4 slices depending on the size of your kiwi).
Gently slide one popsicle stick into each slice of kiwi, making sure to be at least halfway up the kiwi. Place on baking sheet and freeze for a minimum of four hours or until frozen through.
When you are ready to make your pops, melt your chocolate in the microwave or a double boiler and gently stir in the coconut oil until it has melted in.
Dip your kiwi into the chocolate, letting the excess chocolate drip off (you will see that it only tales about 20 seconds for the chocolate to set up). Repeat with all the kiwi slices.
You can either eat your dark chocolate covered kiwi right way or place it back into the freezer until you are ready to enjoy!
Makes 9 pops
*Note: you will only use about 4 ounces of the chocolate, so be sure to save the rest for dipping almonds, walnuts, dried fruits, fresh fruits, etc.
Calories: 93; Total Fat: 5.2g; Saturated Fat: 3.5g; Cholesterol: 0mg; Carbohydrate: 11g; Dietary Fiber: 1.3g; Sugars: 9.7g; Protein: 1g
COCONUT WATER + BERRY ICE POPS
1.5 cups berries (I used strawberries, raspberries + blueberries)
1 cup coconut water
Ice pop molds (these are the ones I use)
Wash your berries and chop them as you desire. I like to leave the raspberries whole, slice the strawberries into thin slices, and slice my blueberries in half.
Layer berries in the ice pops molds, filling the molds almost to the top.
Pour in coconut water to the top, pop on the lids and freeze for a minimum of four hours or until frozen through. Enjoy!!
Makes 6 ice pops.
Calories: 93; Total Fat: 5.2g; Saturated Fat: 3.5g; Cholesterol: 0mg; Carbohydrate: 11g; Dietary Fiber: 1.3g; Sugars: 9.7g; Protein: 1g
MATCHA PISTACHIO NICE CREAM
2 frozen bananas, cut into coins
1 teaspoon matcha powder
1 tablespoon maple syrup
2 tablespoons pistachios
Place frozen bananas, matcha powder, and maple syrup in a blender to food processor. Blend until you the bananas begin to break down and create a thick, creamy ice cream base. You may need to stop a few times to scrape the banana off the sides.
Toss in the pistachios and quickly blend one more time to work them into the ice cream.
Serve in a cone or your favorite bowl and enjoy!
Makes 2 servings.
Calories: 130; Total Fat: 3.4g; Saturated Fat: 0.4g; Cholesterol: 0mg; Carbohydrate: 23.3g; Dietary Fiber: 3.3g; Sugars: 14.4g; Protein: 3.3g
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