Maple FroYo
1/2 c unsweetened almond butter or peanut butter (the kind with JUST almonds or peanuts; nothing else)
1/2 c good quality plain Greek yogurt
1 Tbsp real maple syrup
1/16 tsp salt
wooden popsicles sticks (I use 5)
In a mixing bowl, combine the ingredients and either stir well with a spatula until smooth OR use a hand mixer to mix well. Using an ice cream scoop with a dasher ( like a wiper blade on the inside of the scoop), scoop equal portions onto a pan lined with parchment paper and insert a wooden popsicle stick into each to for what looks like a lollipop. Place pan in the freezer and allow the froyo to become frozen and rigid. Once they have become frozen, you can now make your chocolate coating. You’ll only use a portion of the chocolate sauce (it makes 1/2 cup) so have either a cup ready to store the excess in OR have some dippers on hand (nuts, fruit, pretzels or…..I admit without shame I dipped some organic corn chips in mine and it was beyond fabulous. I think I’d buy those if somebody tried to sell them to me; seriously. Trader Joe’s organic corn chips.).
Chocolate Sauce
3 level Tablespoons coconut oil
1/4 c unsweetened cocoa powder
3 level Tablespoons honey
1/8 tsp salt
1/4 tsp vanilla
In a small saucepan, over very low heat, melt the coconut oil and add cocoa powder. Mix well until no lumps remain. Add honey, salt and vanilla and stir well until the mixture is super smooth. Remove from heat and spoon chocolate over each frozen yogurt pop. While the chocolate is still shiny, sprinkle each frozen pop with chopped roasted almonds (if made with almond butter) or dry roasted peanuts (if made with peanut butter). Immediately place the frozen pops back into the freezer and store there until ready to serve. Enjoy!
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