Peanut Butter Chocolate Chip Frozen Yogurt Pops
Made with Native Forest Organic Classic Coconut Milk by @pastrybysaloni
Yield:
8 Frozen Pops
Ice Cream bars:
- 395ml (1 can) Native Forest Organic Simple Coconut Milk (scoop only the cream from a can chilled overnight
- 120ml (1/2 cup) Unsweetened Plain Yogurt
- 1 Tablespoon Powdered Sugar or sweetener (optional)
- 130g (1/2 cup) smooth Peanut Butter, melted and slightly cooled
- 1 teaspoon Vanilla extract
- 1/2 tsp Sea Salt
- 85g (1/2cup) Chocolate Chips
- 45g (1/3 cup) Salted Peanuts
Chocolate Coating
- 250g (1cup + 1/2 cup) Dark Chocolate, chopped in small pieces
- 60ml (1/4 cup) Oil (any neutral flavored oil, or coconut oil)
Instructions:
- Prepare a sheet tray that can fit in the freezer. Line it with baking paper.
- In a bowl combine only coconut cream from 1can of coconut milk, yogurt, powdered sugar, melted peanut butter, vanilla and salt. Mix everything until combined.
- Add Chocolate chips and fold the mixture. Chill it in the fridge for 30 minutes. This step helps for the mixture to set and become fluffy.
- Use an ice cream scoop and portion the pops into the prepared sheet tray.
- Two scoops of the mixture will make 1 frozen pop. Use the back of a spoon to form a uniform circle shape. Insert a popsicle stick into each pop. If you do not have sticks, then it works even without.
- Sprinkle salted peanuts on each one.
- Freeze until set. It will take about 2 hours to freeze.
- Combine chocolate and oil in a heatproof bowl.
- Melt it in the microwave at 30 seconds interval or you can melt it over a double boiler. Mix until smooth. The final consistency should be thin pouring consistency. Add a tsp of oil if necessary.
- Pour it into a tall glass or a bowl and let it cool to room temperature. Dip each of the frozen pop into the chocolate coating and then tap or gently shake to remove excess chocolate.
- Keep them frozen until ready to serve. They are so yummy, and it may disappear quickly.
