Homemade Cocoa Pops Recipes

HOMEMADE COCOA POPS

Steps:

• Heat oven to 180C/160C fan/gas 4. Line two large baking trays with baking parchment. In a large microwaveable bowl, melt the coconut oil with the honey, cocoa powder and a pinch of sea salt. Stir in the buckwheat, covering well in the chocolate mixture.
• Spread the mixture onto the baking trays and bake for 15 mins, stirring halfway, then mix in the cacao nibs. Allow to cool before storing in a Kilner jar or airtight container. Best eaten within 1 month.

COCOA COLADA ICE POPS

Steps:

• Cook the coconut milk, sugar and a pinch of salt in a small saucepan over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Let cool completely at room temperature, at least 30 minutes.
• Meanwhile, roughly chop 3/4 of the pineapple half (you should have a heaping 2 cups of chopped pineapple). Cut the remaining pineapple into 1/3-inch pieces (about the size of a large corn kernel).
• Puree the cooled coconut milk mixture and roughly chopped pineapple in a blender until completely smooth, scraping down the sides partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout. Stir in the remaining pineapple pieces and the cocoa nibs.
• Pour the mixture into the molds, leaving 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and enjoy immediately.

3-INGREDIENT FUDGE POPS

Steps:

• Blend coconut milk, condensed milk, cocoa powder, and salt in a blender until smooth. Pour into ice-pop molds, leaving a little space at the top of each (you might have some left over depending on the size of your molds). Freeze 1 hour, then insert sticks and freeze until firm, at least 4 hours. Dip molds briefly in cold water to release pops.

COCO POPS MUFFINS

Steps:

• Preheat oven to 180.C.
• Grease 12 1/2 cup capacity muffins pans.
• Sift flour and cocoa into a large bowl, add sugar & 1 3/4 cups coco pops, stir well to combine.
• Combine butter, egg, buttermilk and vanilla in a jug and then add to dry ingredients, stir until just combined.
• Spoon mixture evenly into prepared muffins pans and sprinkle tops with remaining coco pops.
• Bake for 20 mins or until a skewer inserted comes out clean.

CHOCOLATE POPSICLES

Steps:

• In a large saucepan, combine the sugar, flour and cocoa. Gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool slightly., Pour 1/4 cup into each mold or plastic cup; top with holders or insert Popsicle sticks. Freeze until set. May be frozen for up to 3 months.

SAM'S EASY COCO POPS CAKES

Steps:

• Melt the Butter in a saucepan.
• Add the Marshmallows and cook over a low heat until melted.
• Remove from the heat before stirring in the Vanilla, and the Coco Pops.
• Using a moist spoon, press the mixture into a greased square pan or tub.
• Leave to set for 30 minutes and cut into 8 pieces.

CHOCOLATE CAKE POPS

Steps:

• Preheat a cake pop maker and brush with oil.
• Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl; beat in buttermilk, vegetable oil, egg, and vanilla extract with an electric mixer until smooth. Beat coffee into batter until evenly incorporated.
• Fill each reservoir of prepared cake pop maker with about 1 tablespoon batter.
• Bake until a toothpick inserted into the center of cake pop comes out clean, about 4 minutes; remove cake pops and allow to cool completely.