A couple months ago my elder son and I had a conversation about Easter and he was asking about hunting for eggs again. Our previous years’ hunt (where I made my beefed up shakshuka for the grown ups) has clearly stuck. Somewhere along the way chocolate was mentioned. I suggested that we could maybe make some chocolate eggs to take in to his friends at school. Unsurprisingly the idea went down well and he kept reminding me about getting moulds for weeks. However when I went to look for some I didn’t see any particularly great-looking ones, but did find some cute popsicle/lollipop moulds that included a flower and spiral shape. I thought some homemade chocolate popsicles would be a great alternative. The best bit is these are secretly relatively healthy, but they taste so, so good.
The growing sweet tooth
We managed to stave off a sweet tooth for a while, but these days my eldest has definitely discovered that he likes candy and chocolate. I think he just about understands it’s not something to eat too much off, but he probably would if he could. I try to fend him off with healthier options like fruit. If that doesn’t cut it or to at least feel like a treat, then something like my healthy apple oatmeal cookies or carrot cake energy bites. He loves baked goods like scones and chocolate orange cinnamon rolls too (although not all are as healthy). Otherwise I admit I can be that slightly mean parent who limits candy, but now and then it’s nice to have a treat. And I admit I’ve wanted to make some moulded chocolates for a while and Easter seemed like the perfect excuse.
How they’re made
These homemade chocolate lollipops have a couple options to them. You can use bought chocolate and just melt it, but I would highly recommend you make my slightly healthier version from scratch. It’s basically the coating I used for my healthy strawberry truffles with a truffle-like filling made by mixing in some coconut cream. The flavor of the maple syrup is just there enough, and the soft filling and rich dark chocolate works so well. You’d never believe it was made from relatively healthy ingredients. I’ve used a little white chocolate for contrast, but without it these are paleo, dairy free and refined sugar free.
I admit these have lost the odd corner and are not quite as ‘clean’ as they could be. I was rushing a little, but believe me they taste great and the kids devoured them. So much so there’s only one left for me. But I do also have these lovely roses my son asked to get me while I was away last weekend at a conference. I was so touched by his sweetness. It just added to the great time I’d had away. Big thanks go to Mediavine for putting together a great line up of speakers that have given me lots of things to think on and get on and do. They really covered most of the big things I’d been wanting to know more on to help improve this blog, with a range of perspectives, and such lovely people there too. Plus it was in beautiful Charleston, so bonus.
Back to these homemade chocolate lollipops, though. You really need to give these a go whether it’s like me, to hand out to the kids, or just because. I for one know I’ll be making these again. Find your excuse and give them a try!
- (optional - approx 1oz/30g white chocolate)
- 5tbsp coconut oil
- 3tbsp unsweetened cocoa powder
- 2tbsp maple syrup
- 2tbsp coconut cream
- If using white chocolate for contrast, melt this first and put a little in the cavity of the moulds, if they have one. Smooth off with a flat edge eg the base of a knife (I used the end of some unused chopsticks) so you get the raised part of the mould coming through. Allow to set before adding next layer - you can speed up by refrigerating.
- In all cases, melt the coconut oil and mix in the cocoa powder and maple syrup until smooth and well mixed. Pour a little into the bottom of each mould to make a layer covering the bottom but still with plenty room for filling. Refrigerate to set.
- Meanwhile take 3 tbsp of the chocolate mixture and add the coconut cream to it. Mash the coconut cream into it so it's smooth. Once base is set, put a spoonful of this coconut cream chocolate in the middle of each mould. It doesn't matter if it goes to the edge, but try to keep more to the middle.
- Put the popsicle sticks in at this point, gently pressing into the middle of the mould. Top up each mould to the top with the remaining chocolate mixture (without the coconut cream). Refrigerate to set then remove from moulds.
- Note - as far as I can tell, this type of chocolate melts at a lower temperature than regular chocolate so is best kept refrigerated until you need it.
This week, thirteen bloggers are sharing 46 recipes and tips to help you serve up deliciousness this Easter. Follow #EasterRecipes on social media to see what we’re serving up!
- Carrot Cupcakes with Bailey’s Frosting by A Kitchen Hoor’s Adventures
- Easter Egg Blondies by Cooking With Carlee
- Easter M&M Thumbprint Cookies by Family Around The Table
- Frosted M&M Blondies by Palatable Pastime
- Ham & Cheese Omelette Roll by Corn, Beans, Pigs & Kids
- Homemade Chocolate Lollipops by Caroline’s Cooking
- Old Fashioned Carrot Cake with Cream Cheese Frosting by Jolene’s Recipe Journal
- Quick and Easy Garlic Knots by A Day in the Life on the Farm