Print Recipe

Coffee Crisp Inspired Popsicles

Take your favourite chocolate bar, give it a healthy spin, turn it into a popsicle and then enjoy this refreshing, delicious treat when you need a chocolate and coffee pick-me-up.
Prep Time10 mins
Freeze Time5 hrs
Course: Dessert
Cuisine: American
Keyword: chocolate, coffee, coffee crisp, popsicles, smoothie
Servings: 6 popsicles



Coffee Crisp Popsicles

  • 1 banana, fresh or frozen omit you're not a banana fan
  • 1 cup unsweetened dairy-free coconut yogurt
  • 1/3 - 1/2 cup brewed decaf coffee depending on your love of coffee
  • 1 Tbsp peanut butter or almond butter
  • 2 Tbsp raw cacao or cocoa powder
  • 1/4 cup hemp seeds
  • 10 cooking dates or 1 1/2 Tbsp maple syrup
  • 1 tsp pure vanilla extract
  • pinch salt

Optional Popsicle Add-Ons

  • 1 cup loosely packed baby spinach
  • 4 frozen cauliflower florets


  • 1/3 cup dark chocolate chips
  • 1 tsp coconut oil
  • 1/4 cup toasted almonds, roughly chopped
  • 2 Tbsp toasted, shredded unsweetened coconut

Coffee Crisp Smoothie (makes 500 ml)

  • 1 small banana preferably frozen
  • 1/4 cup unsweetened dairy-free coconut yogurt
  • 1/4 cup brewed decaf coffee
  • 1 Tbsp peanut butter of almond butter
  • 1 Tbsp raw cacao
  • 1 Tbsp hemp seeds
  • 5 cooking dates
  • pinch salt
  • 1/3 cup unsweetened almond milk
  • small handful of ice

Optional Smoothie Add-Ons

  • 1/2 cup loosely packed spinach
  • 3 frozen cauliflower florets
  • 1 scoop protein powder



  • Place all ingredients in a blender and blitz until smooth and creamy.
  • Pour into popsicle molds. It makes about 5-6 popsicles. Cover and place the sticks in.
  • Freeze for a minimum of 5 hours. When you're ready to eat, run some hot water over the mold to easily release the popsicles.
  • To make the coating, melt chocolate chips and coconut oil in a double boiler until creamy and smooth. Let it sit for a few minutes until it's slightly cooled. It can sit out on your counter top for a while and will not harden.
  • Roughly chop the almonds, then place them and the shredded coconut on a baking sheet. Toast until fragrant and golden -- but watch them so they don't burn.
  • Place the popsicles on a tray and using a spoon, drizzle chocolate on top and scatter the nuts and coconut over.
  • Or, dip the popsicle into the melted chocolate bowl and then dip it into the nuts and coconuts.
  • Once you've coated them, you can place them back in the freezer - but they must be individually wrapped in parchment paper, silicone bag or plastic wrap and cannot go back into the molds.


  • Place all ingredients in a blender, blitz on high until smooth and creamy.