Chocolate Açai Popsicles

Chocolate Açai Popsicles

Quantity: 4 portions

Preparation time: 20 minutes, plus time to freeze

Ice cream base

  • 2 packs of frozen açaí puree (2x100g)
  • 1 small banana, cut and frozen
  • 1/2 cup of cashews, soaked over night
  • 1/3 cup of coconut cream*
  • 3-5 Tbsp maple syrup
  • 1/2 tsp vanilla powder

Chocolate coating

  • 200g dark chocolate (70% cacao)
  • 2-3 Tbsp coconut oil (depending on whether you prefer a thicker or thinner coating layer)
  • Dried rose petals (optional)


  • 4 Ice silicone forms for ice cream
  • Wooden sticks


For the ice cream base, pour all ingredients into a blender and work into a silky smooth dough. Sweeten to taste and fill into a silicone mould. Spread on the surface and keep in the freezer for 3-5 hours, preferably overnight.

As soon as the ice cream is frozen on a stick, put it on baking paper and put it back in the freezer.

To make the chocolate coating, melt the chocolate and coconut oil in the pot.

Dip the ice-cream into chocolate and place on a baking tray. Sprinkle with rose petals or other toppings until the chocolate sets. Enjoy immediately or put back in the freezer for later.

*For the coconut cream, store a can of coconut milk in the refrigerator overnight, carefully open the can and remove the coconut cream.