Chocolate-Dipped Frozen Fruit Pops

I have reached that point. The point beyond guilt and the point where I have accepted my feelings: I am ready for school to start. I suspect lots of other moms have reached that point, too, because school uniforms are quickly disappearing at the stores and I couldn’t find a bottle of Elmer’s glue the other day to save my life.

I seriously love my kids, but, while having a baby in the middle of the summer has some advantages, it also leads to us watching lots Phineas and Ferb (who, by the way, have WAY more exciting summers than we do at our house) and my kids finding ways to entertain themselves while I nurse a baby for the fifty-millionth time that day, all of which contribute to my Mommy Guilt.

So this is for everyone else who has arrived at that point (and those of you who haven’t)–a fun little treat you can make with your kids and not feel terrible about feeding them. My kids loved the frozen bananas (“There’s always money in the banana stand…”) even though neither one of them are huge fans of bananas on their own.

You’ll need fruit that freezes well (I used bananas, pineapple, and kiwi), Homemade Magic Shell, and the sticks you use for cake pops or suckers.

If you want, you can also roll the finished fruit pops in dried fruit, candy, or chopped nuts, so you can have those on hand, too–I used toffee bits, coconut, and chopped macadamia nuts.

Slice the fruit into 1/2″-3/4″ slices. If desired, use a biscuit or cookie cutter to cut into uniform shapes.

Insert a stick into the fruit and place on a lined baking sheet.

Freeze until fruit is solid.

When the fruit is completely frozen, dip it in the chocolate dip. Shake or twirl to remove excess.

Quickly dip or roll in toppings

and allow to harden. Eat immediately or freeze until ready to eat.

Chocolate-Dipped Frozen Fruit Pops

By Our Best Bites

Prep Time 15 minutes minutes

Freezing Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

ServingsServings16 tablespoons chocolate coating

Print Rate

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Ingredients

Homemade Magic Shell

• 8 ounces high-quality chocolate I prefer a good dark chocolate
• 2-4 tablespoons coconut oil use refined coconut oil if you don't want coconut flavor

Additional Ingredients and Supplies

• fresh Pineapple, bananas, kiwi, or other fruits that freeze well
• cake pop/candy sticks available at craft stores and Walmart in the cake decorating aisle
• desired toppings I used chopped macadamia nuts, coconut, and toffee bits, but you could use virtually anything, especially chopped nuts or candy pieces

Instructions

• Slice the fruit into ½″-¾″ slices. If desired, use a biscuit or cookie cutter to cut into uniform shapes. Insert a stick into the fruit and place on a lined baking sheet. Freeze until fruit is solid.
• When the fruit is completely frozen, dip it in the chocolate dip. Shake or twirl to remove excess. Quickly dip or roll in toppings and allow to harden, which will happen quickly. Eat immediately or freeze until ready to eat.

Notes

• The amount of oil you add will determine how thick your chocolate coating is. Start with 2 tablespoons minimum and adjust as necessary when you see how it coats your frozen fruit. 
• Nutritional information was calculated for 1 tablespoon of chocolate coating made with semi-sweet chocolate and 2 tablespoons of coconut oil. It does not include fruit or toppings. 
• If you don’t have candy sticks or don’t want to use them, you can use a toothpick or fork to dip the frozen fruit bites and simply lay them back on your parchment-lined baking sheet to harden as fruit bites. 

Nutrition

Serving: 1tablespoon chocolate coating, Calories: 85kcal, Carbohydrates: 9g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.03g, Monounsaturated Fat: 0.1g, Potassium: 40mg, Sugar: 8g, Calcium: 10mg, Iron: 0.001mg

Course: Candy, Desserts, Snacks

Cuisine: American

Keyword: Chocolate-Dipped Frozen Fruit Pops

Calories: 85kcal

Cost: $7

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