Recipe: Dark chocolate, date and sesame pops
Dark chocolate, date and sesame pops
Total time: About 20 minutes, plus freezing time
Servings: Makes about 6 to 8 popsicles, depending on the size of the mold
1 1/2 cups full-fat Greek yogurt
1 cup whole milk
8 large pitted dates
2 tablespoons tahini paste
3 tablespoons honey
3 ounces dark chocolate, chopped
1. Place the yogurt, milk, dates, tahini and honey in a blender. Blend until smooth. Sprinkle in the chocolate, cover and pulse briefly to crush the chocolate and incorporate the chunks into the mixture.
2. Divide the mixture evenly among the pop molds, pouring so that you leave about one-half inch of headroom at the top. Once they are filled, tap the molds gently against the counter, allowing the liquid to settle evenly into the molds and dislodging any air bubbles that may have formed. Cover the molds and fit with a popsicle stick, if necessary. Freeze the molds until completely firm, at least 5 hours. For easy unmolding, run the frozen pops under warm water for 10 to 15 seconds before removing them.
Each of 8 popsicles: 244 calories; 6 grams protein; 34 grams carbohydrates; 3 grams fiber; 11 grams fat; 7 grams saturated fat; 11 mg. cholesterol; 30 grams sugar; 28 mg. sodium.
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional content from the Los Angeles Times.