Dark Chocolate Dipped Popsicles
BACK TO RECIPES

Dark Chocolate Dipped Popsicles

By 

Madison Skye

entertaining everyday
About This Recipe

When August gives us raspberries, we turn them into frosty pops wrapped in velvety Spring & Mulberry Pure Dark Chocolate. Tart, juicy, and refreshing with a crackly chocolate shell, they’re the kind of summer treat you’ll want to keep stocked in your freezer — pro tip: the more raspberries, the better.

This Recipe Features
Pure Dark
Pure Dark
How Many?

Dark Chocolate Dipped Popsicles

By 

Madison Skye

entertaining everyday
About This Recipe

When August gives us raspberries, we turn them into frosty pops wrapped in velvety Spring & Mulberry Pure Dark Chocolate. Tart, juicy, and refreshing with a crackly chocolate shell, they’re the kind of summer treat you’ll want to keep stocked in your freezer — pro tip: the more raspberries, the better.

Ingredients
Serving Size: 8 popsicles
4

cups frozen raspberries
½

tablespoon fresh lemon juice
¼

cup coconut cream
1

tablespoon date syrup (up to 1½ tablespoons if raspberries are very tart)
1

Spring & Mulberry Pure Dark Date-Sweetened Chocolate Bar, broken into pieces
1

tablespoon coconut oil

Optional: freeze-dried raspberries and edible flowers, for garnish
Directions
  1. Blend. Add frozen raspberries, lemon juice, coconut cream, and date syrup to a blender. Blend until smooth and creamy.
  2. Freeze pops. Pour mixture into popsicle molds and freeze overnight, until fully solid.
  3. Prepare chocolate shell. About an hour before serving, melt the chocolate and coconut oil together in 30-second microwave intervals, stirring between each, until smooth and glossy. Let cool slightly — it should feel warm to the touch, not hot.
  4. Dip pops. Remove popsicles from molds and pat completely dry with a paper towel to remove frost. Dip each pop into the melted chocolate, then place on a parchment-lined tray.
  5. Set shell. Freeze for 15 minutes, until chocolate hardens.
  6. Serve. Garnish with freeze-dried raspberries or florals and arrange on a serving tray.
Notes
  1. Sweetness: Add up to 1½ tablespoons of date syrup for a richer, fruit-forward flavor.
  2. Dry is key: Frost or moisture will keep the shell from sticking — pat pops dry before dipping.
  3. Perfect shell: Use 1 bar chocolate : 1 tablespoon coconut oil, and dip when the chocolate is around 90–95°F for a smooth, even coating.
  4. Flavor swaps: Try strawberries, cherries, or the Blood Orange Essence Bar for a twist.
BACK TO RECIPES

Featured Recipes

A taste of Spring & Mulberry—

recipes born from nature’s sweetness.


Chocolate & Butter Baguette

morning

Chocolate Pot de Creme

Entertaining

Chocolate Torte

Celebration

Chocolate & Butter Baguette

morning

Chocolate Pot de Creme

Entertaining

Chocolate Torte

Celebration