Chocolate Dipped Berries n' Cream Popsicles

Prep Time 15

to freeze 8

Servings popsicles

1 (15 oz) can unsweetened full-fat coconut milk
¼ cup hulled hemp seeds
2-4 tbsp maple syrup*
Pinch of kosher salt
2 cups raspberries (fresh or frozen)
½ cup cup chocolate chips
1 tbsp coconut oil
*The amount of syrup depends on how sweet your fruit is. Start with 2 tablespoons and adjust to your taste.

Add coconut, hemp, maple syrup and salt to a high-speed blender and blend on high until totally smooth (about 1 minute). Add the berries and blend until smooth (or keep it a little chunky!). Taste and add more syrup if you’d like.
Pour into your popsicle molds, put the cover on, and place a popsicle stick into each one. Freeze overnight or for at least 8 hours.
In a microwavable mug, add the chocolate chips and coconut oil. Microwave in 30 second intervals, stirring after each time, until just melted (we don’t want it scorching hot!).
Line a baking sheet or large plate with parchment. Remove popsicles from the mold and dip the tops into the chocolate. Let any excess chocolate drip off. Place on the prepped parchment and top with crumbled frozen raspberries and hemp seeds (if using). The window before the chocolate solidifies is short, so work fast! Place back in the freezer for 10 minutes to solidify then transfer to a resealable large bag or container. Store in the freezer for up to 2 months!

Substitutions:

You could use any fresh or frozen fruit for these. You will just have to adjust the amount of maple syrup you add depending on how sweet the fruit is.
Feel free to skip the chocolate dipping!