Chocolate Brownie Chunk Popsicles

I don't think I've made a recipe this delicious in quite some time. Y'all know that I think the ultimate "sweet" flavour is chocolate, and if you're going to put the effort in, you should look no further. This recipe is a celebration of this simple fact, and I'm beyond excited for you to sink your teeth into this recipe. Think a creamy, rich and decadent coconutty base, yet refreshingly icy treat, filled with chewy chunks of good-for-you brownie. The many people who tried this recipe, allowed me to collect some pretty consistent data. All of them loved them, asked for a second, and shot their eyebrows up to the roof in delight when they came across a brownie bite. I have a feeling you'll have a similar response, as these really are that good. Enjoy my friends!



  1. Place the plant mylk in a small saucepan and gently warm over low-medium heat. Just before boil (scolding point), when a few small bubbles appear around the edges, remove from the heat. Add the dark chocolate (break into smaller pieces, if using a block) and whisk until smooth.
  2. While the chocolate mixture is cooling a tad, make your brownie by placing the dates, cacao, nut butter and coconut in a food processor, and whizzing until it clumps together. It should resemble bliss ball mixture. Set aside until needed.
  3. Place the chocolate/coconut milk mixture into a blender, followed by the silken tofu and maple syrup. Blend until smooth. You could also do this in a food processor.
  4. Grab your Popsicle molds. Fill with the chocolate custard until 1cm below the surface. Then pinch off little chunks of the brownie mixture with your fingers and drop into the custard. They won't necessarily sink, so push below the surface with a spoon or finger. Repeat until you have the desired amount of brownie chunks in each Popsicle. Then all you need to so is insert their skewers/handles.
  5. Place in the freezer for 4 hours minimum. Although overnight is best. These keep well.


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