Chocolate Covered Strawberry Popsicles (Vegan) Recipe

I can’t get over how these chocolate covered strawberry popsicles feel so decadent while staying creamy, refreshing, and refined-sugar free. One bite and dessert suddenly looks a whole lot more irresistible.

I’m obsessed with these Chocolate Covered Strawberry Popsicles because they hit that rich, fruity, frozen dessert craving without feeling heavy. I get the bright pop of fresh strawberries, then that snappy shell of dairy-free dark chocolate, and my brain immediately says yes, more.

They’re creamy, cool, a little messy, and honestly way too easy to love. And I like that they taste indulgent without that sugar-crash vibe.

Just bold berry flavor, deep chocolate, and a freezer treat I keep thinking about long after the last bite. Simple.

Ridiculously good. Totally my kind of dessert when I want something cold now.

Ingredients

• Fresh strawberries bring that juicy, sweet-tart pop that makes these taste like summer.
• Ripe banana adds creaminess and natural sweetness without making things taste too banana-heavy.
• Full fat coconut milk keeps the pops rich, smooth, and honestly kind of dreamy.
• Maple syrup or agave nudges the sweetness up, especially if your berries are shy.
• Vanilla makes everything feel warmer and more dessert-like, in the best way.
• Fine sea salt keeps the sweetness balanced.

  Tiny thing, big difference.

• Dairy free dark chocolate gives that snappy shell and a grown-up cocoa bite.
• Coconut oil helps the chocolate melt silky, so dipping isn’t a total mess.
• Wooden sticks make them easy to grab, because sticky fingers happen fast.
• Plus, they’re vegan, fruity, chocolatey, and still feel like a real treat.

Ingredient Quantities

• 2 cups hulled fresh strawberries (about 12 large)
• 1 ripe banana, sliced
• 1 cup full fat canned coconut milk
• 2 to 3 tablespoons maple syrup or agave nectar
• 1 teaspoon pure vanilla extract
• Pinch of fine sea salt
• 4 ounces dairy free dark chocolate, finely chopped or chips
• 1 teaspoon coconut oil to thin the chocolate
• 6 to 8 wooden popsicle sticks (or as needed for your mold)

How to Make this

1. Place hulled strawberries, sliced banana, full fat canned coconut milk, 2 to 3 tablespoons maple syrup or agave nectar, vanilla extract, and a pinch of fine sea salt in a blender and puree until completely smooth.

2. Taste and adjust sweetness, adding more maple syrup or agave if desired.

3. Pour the mixture into popsicle molds, leaving a little headspace, and place lids or covers on the molds.

4. Freeze the molds for about 1 to 2 hours until the mixture is partially set but still soft, then insert wooden popsicle sticks so they stand upright; continue freezing until fully firm, about 4 to 6 hours or overnight.

5. When popsicles are fully frozen, unmold by running the outside of the molds under warm water for a few seconds and gently pulling the sticks to release the popsicles.

6. Meanwhile, finely chop 4 ounces dairy free dark chocolate or use chips and place in a heatproof bowl with 1 teaspoon coconut oil.

7. Melt the chocolate mixture gently using a double boiler or microwave in 20 to 30 second bursts, stirring between each burst, until smooth and glossy.

8. Working quickly, dip each frozen popsicle into the melted chocolate to coat or spoon the chocolate over the popsicle, letting excess drip off, then place on a parchment lined tray and return to the freezer for a few minutes until the chocolate is set.

Equipment Needed

1. Blender or high speed blender
2. Measuring cups and spoons
3. Cutting board and paring knife
4. Popsicle molds with lids or covers
5. Wooden popsicle sticks
6. Baking tray lined with parchment paper
7. Heatproof bowl for melting chocolate
8. Small saucepan for double boiler or microwave-safe bowl as alternative
9. Spatula or spoon for stirring and dipping

FAQ

Chocolate Covered Strawberry Popsicles (Vegan) Recipe Substitutions and Variations

• Banana: use 1/2 cup silken tofu plus 1 tablespoon neutral oil for creaminess, or 1/2 cup unsweetened applesauce for milder sweetness.
• Full fat canned coconut milk: swap with equal parts cashew milk for creaminess, or use almond milk plus 2 tablespoons ground flax or chia to thicken.
• Maple syrup or agave nectar: substitute brown rice syrup, date syrup, or 2 tablespoons coconut sugar dissolved in a little warm water.
• Dairy free dark chocolate: use vegan chocolate chips, carob chips for a caffeine free option, or melt 3 to 4 tablespoons cocoa powder with 3 to 4 tablespoons coconut oil and a sweetener to taste.

Pro Tips

1. Chill the coconut milk and fruit before blending. Cold ingredients blend into a silkier base and freeze faster, which helps prevent big ice crystals from forming.

2. For extra creaminess and to reduce iciness, blend in the banana thoroughly and taste for sweetness while still cold. A splash of lemon juice brightens the strawberry flavor without making it sour.

3. When dipping in chocolate, work with fully frozen popsicles and let the melted chocolate cool for 20 to 30 seconds off the heat so it is glossy but not too hot. Dip quickly and place on parchment, then return to the freezer immediately so the shell snaps into place.

4. If you want a thicker chocolate shell or a crunchy finish, sprinkle chopped toasted nuts, shredded coconut, or crushed freeze dried strawberries onto the wet chocolate right after dipping so they stick before the shell sets.