It’s popsicle week! That magical time of year when food bloggers show their undying love for this frozen treat. I can’t wait to see what everyone is making, so head over to Popsicle Prince Billy’s blog and check in all week for what’s new. And check out the official Pinterest board of popsicle week hosted by Munchie’s.
I knew immediately what I wanted to make this year. I had to recreate my Las Paletas avocado popsicle with chocolate dip I had in Nashville. And because I couldn’t stop at the chocolate dip, I also sprinkled them with roasted pistachios and Maldon sea salt. This batch of pops is sadly long gone, but I’m planning a new batch REAL soon.
They’re so easy! Just get yourself a popsicle mold, grab a few ingredients at the store and you’ll have vegan pops to love. This is my first time chocolate-dipping popsicles, but now I want to chocolate dip everything. Adding the coconut oil to the chocolate turns the chocolate into magic shell, so it hardens fast. Get those chopped pistachios and salt on there quickly. Feel free to mix up the toppings, too! Sprinkles, toasted coconut, anything you like. And you can use any extra magic shell for pouring over scoops of ice cream #summerforever.
I use this Progressive Popsicle Mold and love it. It’s an Amazon affiliate link that won’t cost you any more money, but I’ll get a little kickback if you use the link and that helps me run this little blog. Thanks for supporting Dula Notes!