A double-dipper, that’s me in a nutshell. I’ve been known to want my cake and eat it too, which in this case is chocolate dipped smoothie pops. It’s a healthier alternative to the Dove Bar. And I love Dove Bars with their deep, dark, rich, velvety smooth chocolate, but then again I am a self-confessed, card-carrying chocoholic, so this shouldn’t come as a surprise. Unfortunately, their high-calorie (250 for 2 1/2 ounces) and saturated fat content (45%) limit my indulgence to once a year. Compare that to a chocolate-dipped smoothie pop that weighs in at a slim 150 calories for 4 oz with a saturated fat content of 25%, ounce per ounce equates to 40% more bang for your calorie budget. And the higher protein and added nutrient benefits far outweigh a Dove Bar without adding to your waistline. My two favorites originate from the almond joy smoothie, dipped in dark cacao and rolled in almonds, coconut, and granola, it’s like a Dove bar/Drumstick rolled into one. The very berry with an added drizzle of vegan white chocolate reminds me of Godiva chocolate raspberry truffles. Another favorite is chocolate-dipped bananas rolled in the granola/nut mix. Yummy, yummmers!

Recipe Notes: Each smoothie recipe yields approximately 16 oz which will fill 4-4 oz popsicle molds. For a truer Dove chocolate flavor, I highly recommend making the dark chocolate from scratch. The recipe calls for more chocolate than is actually needed, however for full coverage with double-dipping, additional is required. Whatever is leftover can be reused at a later time.

What you will need: Popsicle molds, wooden sticks, a tall container for dipping, a saucepan for the hot water bath, and blender.

Almond Joy Smoothie Pop

• 1-cup coconut water
• 2-tbsp unsweetened shredded coconut
• 1/4 cup Greek or non-dairy yogurt
• 1/2-Banana-frozen
• 1-scoop Whey Protein Isolate or  Nutiva Hemp Protein Powder
• 1-tbsp-Stevia or agave syrup
• 2-tbsp organic cacao powder
• Ice
• ~~~~~~~~~~~~~~~~~~~~~~~~
• 5oz bittersweet dark chocolate, or vegan dark chocolate
• ~~~~~~~~~~~~~~~~~~~~~~~~~
• 1/4-cup chopped almonds
• 1/4-cup granola
• 2-Tbsp unsweetened coconut

Preparation:

1. Blend first 8 ingredients and pour into popsicle molds, and freeze.
2. Run molds under hot water to release popsicles from mold and arrange on wax paper-lined plate and store in the freezer while you melt the chocolate.
3. For dipping, place chocolate in a tall glass wide enough to accommodate popsicle.
4. Melt chocolate in microwave and place glass in a warm water bath.
5. Prepare almond/granola topping and place mixture on a plate and set aside next to work station
6. Since the popsicle is frozen and after you submerge it in the chocolate, the chocolate will begin to harden quickly, roll immediately in granola/nut mixture. If dipping chocolate becomes too thick, remove the container from the water bath and bring water back to a boil. Transfer glass back to the water bath and stir the chocolate to thin it out.
7. Submerge popsicle one more time for a double-dip and immediately roll popsicle through almond/granola mixture for full coverage before the chocolate has a chance to set, and place on wax paper-lined plate. Repeat process with other popsicles and place in the freezer. Note: After the popsicles have been fully set, wrap in plastic and store in the freezer.

Very Berry Pop

• 2-cup mixed frozen berries
• 1/2-Banana
• 1-cup coconut water
• 1-Tbsp stevia, honey, or agave syrup
• 1/4 cup Greek or non-dairy yogurt
• 1-scoop Whey Protein Isolate or Nutiva Hemp Protein Powder
• ~~~~~~~~~~~~~~~~~~~~~~~
• 5oz bittersweet chocolate
• ~~~~~~~~~~~~~~~~~~~~~~
• 2 oz regular or vegan white chocolate

For bananas:

• Cut 4-large bananas in half
• Insert sticks and freeze overnight.

Follow the directions for dipping and rolling below.

Preparation:

1. Blend first 6-ingredients and pour into popsicle molds, and freeze
2. Run molds under hot water to release popsicles from mold and arrange on a wax paper-lined plate and store in the freezer while you melt the chocolate.
3. Melt chocolate in the microwave in 30-sec intervals.
4. For dipping, place chocolate in a tall glass just wide enough to accommodate popsicle.
5. In a ramekin, melt white chocolate and set aside
6. Since the popsicle is frozen, and after you submerge it in the dark chocolate, the chocolate will begin to harden quickly. If dipping chocolate becomes too thick, remove the container from the water bath and bring water back to a boil. Transfer glass back to the water bath and stir the chocolate to thin it out.
7. After double-dipping, place popsicles on wax paper-lined plate and repeat process with remaining popsicles.
8. Using a teaspoon, drizzle white chocolate over popsicles and place in the freezer. Note: After the popsicles have been fully set, wrap in plastic and store in the freezer.