These paleo Cherry Chocolate Chip Coffee Popsicles are a great way to satisfy your summer cravings for a sweet treat to cool down with.
I’m not even joking when I say I could live off cherries and nothing else during their teasingly short season. (Even despite all those warnings about the collywobbles my mom gave me growing up.)
Collywobbles or not, a five pound bag of cherries never lasts long in my fridge.
I always pick up a big bag of cherries with every intention of actually making something with them, as opposed to just stuffing them in my face as-is. Cherry clafoutis, cherry pie, cherry jam…even savory cherry-centric things like cherry salsa and cherry sauce for chicken vie for my attention and definitely entice me, but can’t seem to dissuade me from eating them straight.
Suddenly I’m left with naught but the bottom of the bag, wishing I had finally made something with them this time. (I never learn though, lol.) The good thing about these popsicles is that even if you’re short on cherries, you don’t need many for this recipe; a mere 3/4 cup is all that’s required.
I used coconut cream for creamy texture here, and in addition to cherries, the main flavors are chocolate and coffee. Admittedly, there’s a lot going on flavor-wise, but somehow it works. Plus, these pops are just so pretty…if those gorgeous flecks of red cherries and pieces of chocolate don’t tempt you, I don’t know what will.
I made these with Popsicle Week in mind because I can never resist the fabulously talented Billy’s Popsicle Week. Who could pass up a week-long celebration of popsicles? Not I. Last year I made Vanilla Pineapple Popsicles and the year before I made Chocolate-Covered Toasted Coconut Pops, but I think these Cherry Chocolate Chip Coffee Popsicles are my favorite so far.
What does your ideal popsicle flavor look like?
- ¾ cup coconut cream (I use Trader Joe’s coconut cream; you could also use the thick, waxy portion at the top of a full-fat can of coconut milk; see Note for update on 7/21/2015)
- 6 tablespoons strong unsweetened coffee, cooled
- 2 tablespoons pure maple syrup
- ½ teaspoon pure vanilla extract
- 1 pinch sea salt
- ¾ cup whole sweet red cherries, pitted and halved
- ¼ cup mini semisweet chocolate chips (I use stevia-sweetened)
- Puree the coconut cream, coffee, maple syrup, vanilla extract, and salt together in a blender or food processor.
- Pour the coconut cream mixture into a medium bowl and stir in the cherries and chocolate chips. Refrigerate until the mixture starts to thicken, stirring occasionally. (This is so when you spoon the mixture into the popsicle molds, the cherries and chocolate chips won’t settle to the bottom of the molds.)
- Once the mixture is thickened, spoon it into popsicle molds, making sure not to fill the molds over the “fill” line, since liquid expands as it freezes. (My molds are 2½ oz/75 ml and I got exactly 6 popsicles.) Gently tap the mold a couple times on a hard surface to help any air bubbles escape, then insert the sticks.
- Transfer to the freezer and freeze completely, about 3 to 4 hours, depending on the size of your popsicles and how cold your freezer is. To easily unmold the popsicles, dip the plastic bottoms in warm water and they should slide right out.
- Once unmolded, wrap each popsicle individually in plastic wrap and store in the freezer.