Healthy chocolate paddle pops, 5 ingredient chocolate creamsicles

If you are looking down the barrel of a long hot summer, like we are here, then these healthy chocolate paddle pops are going become a family favourite.  Super easy to make and only using 5 ingredients, they are perfect to whip up when you know it’s going to be a hot day ahead.

Chocolate paddle pops are my kryptonite.  So these have gone through rigorous testing before I put the name chocolate paddle pops to them!  Honestly, I would probably turn down gelato to instead have a chocolate paddle pop.  They remind me of my childhood, and were the special treat my dad would bring home.

How awesome are these molds?  My husband brought them back from Singapore for me (do I need to disclose? they were gifted!).  I was desperate to use them but wanted them to be used for something amazing the first time!

The addition of gelatin to these is two fold: one they don’t melt as fast and therefore they aren’t super messy. Two it has health benefits, that you can read about in this post about cloud jellies.  The kids are none the wiser and you don’t get dripping paddlepop all over the kitchen. These would be the perfect iceblocks for turning up at the park with as they are pretty much stable with an icebrick in a cooler bag!

With only 5 ingredients, they couldn’t be simpler to make.  Perfect for an after school snack or an after dinner “treat”. This recipe only makes four, but it’s not too much trouble to double it, so just do that if you’ve got lots of paddlepop moulds!  These are so chocolatey, you will be forgiven for thinking they are the real deal!

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Healthy Chocolate Paddle Pops

Cook 10 mins

Inactive 4 hours

Total 4 hours, 10 mins

Author Kylie Archer - kidgredients

Yield 4 paddlepops

healthy chocolate paddlepops!  Perfect for cooling down after school...and no drips! Only 5 ingredients.

Ingredients

• 1 cup pure cream
• 3 heaped tablespoons cacao powder
• 1 tsp vanilla paste
• 3 tbsps coconut sugar
• 1 tbsp gelatin

Instructions

Add the cream to a medium saucepan on the stove top, over medium heat.

Add the cacao powder, vanilla and coconut sugar.

Whisk out all the lumps and heat to body temp- around 37 degrees.

Sprinkle the gelatin over the top and then whisk like crazy to spread it through the cream mixture.

Pour into ice pop molds and freeze.

Courses snacks

Cuisine modern australian