Dark Choc Pops
Dark Choc Pops
Ingredients
For the Popsicles
- 300 grams high protein yogurt, (12.5g protein/100g)
- 50 ml water, to 70 ml
- 1 scoop unsweetened protein powder, to 1 1/2 scoops
- 1 tablespoon peanut butter
- 20 grams roasted salted peanuts
- zero cal sweetener, to taste
For the Chocolate Coating
- 1/2 Bournville 70% dark chocolate, of a bar, melted
- sea salt, to taste
Instructions
- 1
In a mixing bowl, whisk together the high protein yogurt, unsweetened protein powder, zero cal sweetener (to taste), peanut butter, and 50-70 ml of water until the mixture is smooth and well combined.
⏱️ 5 min
- 2
Gently fold in the roasted salted peanuts into the yogurt mixture.
⏱️ 2 min
- 3
Pour the mixture evenly into 4 popsicle moulds. If possible, use smaller moulds for a more manageable size.
⏱️ 3 min
- 4
Freeze the popsicles for 6-8 hours, or preferably overnight, until they are completely set and firm.
⏱️ 480 min
- 5
Once the popsicles are frozen, melt half of the Bournville 70% dark chocolate using a double boiler or by microwaving in 30-second intervals, stirring until smooth.
⏱️ 3 min
- 6
Stir sea salt into the melted chocolate to your liking.
⏱️ 1 min
- 7
Carefully demould the frozen popsicles. Dip each popsicle into the melted chocolate, allowing any excess to drip off. Aim for about one spoon of chocolate per side.
⏱️ 5 min
- 8
Place the chocolate-coated popsicles on a sheet of parchment paper. Return them to the freezer for an additional 5-10 minutes, or until the chocolate coating has fully set.
⏱️ 10 min
- 9
Enjoy your Dark Choc Pops in moderation!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dark Choc Pops
For the Popsicles
- 300 grams high protein yogurt, (12.5g protein/100g)
- 50 ml water, to 70 ml
- 1 scoop unsweetened protein powder, to 1 1/2 scoops
- 1 tablespoon peanut butter
- 20 grams roasted salted peanuts
- zero cal sweetener, to taste
For the Chocolate Coating
- 1/2 Bournville 70% dark chocolate, of a bar, melted
- sea salt, to taste
Instructions
- 1
In a mixing bowl, whisk together the high protein yogurt, unsweetened protein powder, zero cal sweetener (to taste), peanut butter, and 50-70 ml of water until the mixture is smooth and well combined.
⏱️ 5 min - 2
Gently fold in the roasted salted peanuts into the yogurt mixture.
⏱️ 2 min - 3
Pour the mixture evenly into 4 popsicle moulds. If possible, use smaller moulds for a more manageable size.
⏱️ 3 min - 4
Freeze the popsicles for 6-8 hours, or preferably overnight, until they are completely set and firm.
⏱️ 480 min - 5
Once the popsicles are frozen, melt half of the Bournville 70% dark chocolate using a double boiler or by microwaving in 30-second intervals, stirring until smooth.
⏱️ 3 min - 6
Stir sea salt into the melted chocolate to your liking.
⏱️ 1 min - 7
Carefully demould the frozen popsicles. Dip each popsicle into the melted chocolate, allowing any excess to drip off. Aim for about one spoon of chocolate per side.
⏱️ 5 min - 8
Place the chocolate-coated popsicles on a sheet of parchment paper. Return them to the freezer for an additional 5-10 minutes, or until the chocolate coating has fully set.
⏱️ 10 min - 9
Enjoy your Dark Choc Pops in moderation!
⏱️ 1 min