Such a simple but refreshing combination of flavors that are sure to satisfy on a hot day! To make it even more interesting, use popsicle molds!
Author:
Camryn Lapp
Ingredients
8 ounces frozen strawberries
½ cup dessicated coconut
2 TBSP coconut date sauce
1 8 ounce package chocolate chips
1 TBSP avocado oil
Directions
In a blender or food processor, add the strawberries, shredded coconut, and coconut date sauce. Blend until smooth.
Spoon the mixture into your mold of choice. Spread evenly, and place into the freezer. Allow to freeze for at least 30 minutes or until it’s solid and holds its shape well.
In a double boiler or the microwave, melt the chocolate chips and oil, stirring until smooth.
Find a container that’s the right size for the molds you created, and dip each bar into the chocolate. Let the excess chocolate drip off before placing onto a baking sheet lined with parchment paper.
Place the bars back into the freezer and chill until the chocolate is hard and dry. Enjoy immediately or store in an airtight container in the freezer.
