Leave it to summer nostalgia & chocolate to help me get my mojo back in the kitchen. Blazing hot days, drippy popsicles after playing outside all day. We had a plastic popsicle mold with red handles (weird detail to remember) and making homemade pops was such a treat.
Fast forward 20 some odd years later and my summer living in Mexico what speckled (more like flooded) with trips to the neighboring paletería every afternoon for a mango chile or coconut pop. Let’s face it. Summer ain’t the same without our favorite frozen treats.
I’m lucky enough to have been in a school setting my entire life so summers to me are everything. Hanging outside all day with bike rides, trips to the beach, staying up late watching movies, reading books while wearing short shorts, only to wake up to do the same thing all over again. It’s funny as a kid that these summers seem endless, but as an adult they go by so quickly. I also set my goals at the beginning of the summer so high with the memory of having so much free time. Now as a grown-up time seems to pass so quickly and the everlasting summer days are so packed they fly by and school starts in no time. I take extra time to enjoy the small things like the hottest days and cooling off with my favorite sweet treats.
The best part of these beauts was the fact that they came from a protein brownie recipe gone terribly wrong. I ended up with something more like a smoothie than batter and decided to toss them into the popsicle molds. They were inspired by my chocolate brownie batter dip recipe from a few posts back. And the fact that they are made from 5 ingredients? Even better.
Plus, let’s just talk about how these frozen pops are made from protein-packed black beans. I know, I know. First brownies, then cookies, now popsicles?! What gives? Well, tbh you would never have a friggin’ clue that these weren’t your average pop’. Plus, the beans combined with the cacao powder help each one of these pops boast approximately 12 grams of protein.
Though there is not any actual protein powder in the original recipe, I did swap out 1/2 of the cacao powder for chocolate protein powder (Vega Performance Sport) to add a little bit of a protein kick the last time I made these. Verdict? Amazing.
Chocolate fudge protein pops
1 1/2 c. black beans, rinsed and drained
2 c. almond milk
1/2 c. cacao powder*
6 pitted large Medjool dates
3 tbsp. unsweetened shredded coconut
1/2 tsp. cinnamon
1/4 tsp. sea salt
For dipping (optional): 1/4 c. dark chocolate bar chopped, unsweetened shredded coconut, cacao nibs
Combine all of the ingredients in a blender on high until a smoothie like consistency is reached. Pour the mix into the popsicle molds and freeze for at least 2 hours.
Dipping: Melt the chopped dark chocolate in a double boiler or in 20 second increments in the microwave. Take each pop out of the mold and place on parchment paper. Dip the pops into the chocolate and sprinkle immediately with coconut and/or cacao nibs.