- 1 tub of Ben & Jerry’s Chocolate Fudge Brownie Non-Dairy, slightly softened
- 175 grams vegan or bittersweet chocolate chips
- 2 tsp coconut oil
- Optional topping ideas: candied ginger, chopped raw almonds, hemp hearts, chopped kettle corn, dried hibiscus flowers, bee pollen, toasted coconut, chia seeds, cacao nibs, chopped mint, powdered peanut butter, raw cocoa powder, matcha tea
Fill 6 ice pop molds with the softened Chocolate Fudge Brownie Non-Dairy, using a spatula or spoon handle to tamp it tightly into the molds. Put the lids and sticks into place and freeze the pops for a minimum of 2-4 hours.
Once the pops are frozen, prepare the chocolate glaze by combining the chocolate chips and coconut oil in a microwave safe bowl and microwaving in 20-second intervals until smooth and melted. If it gets really hot, allow it to cool slightly.
Prep your topping ingredients so that they are accessible and ready to use immediately after dipping and drizzling the chocolate onto the pops
When everything is laid out and the chocolate is not too hot, but still liquid, remove the pops from the molds and lay them on a parchment- or foil-covered sheet pan. One at a time, dip or drizzle chocolate over the pop, covering as much or as little as you like. Choose your toppings and sprinkle over the chocolate.
Finish dipping and topping all your pops and return the pan to the freezer to allow the pops to harden, about 30 minutes to 1 hour. Enjoy!
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