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Dark chocolate, date and sesame pops

Time 20 minutes
Yields Makes about 6 to 8 popsicles, depending on the size of the mold
Dark chocolate, date and sesame pops
(Glenn Koenig / Los Angeles Times)
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.


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