These chocolate hazelnut yoghurt pops are the next in my series of popsicle recipes... and these might be my favourite ones yet.
I have been loving making popsicle recipes recently, as the weather gets warmer in the UK. I was inspired by the viral yoghurt clusters which are a healthy, frozen sweet treat to enjoy in the sun (linked here)! These pops hold a similar purpose.. being a lighter frozen treat that tastes really delicious.
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Ingredients
All you need is four ingredients for this recipe. When you eat these, it will seem as if you spent ages labouring over a churned ice cream but no! These literally come together in minutes and require minimal ingredients and effort.
- Yoghurt
- Chocolate hazelnut spread (or nutella)
- Hazelnuts (whole and chopped)
- Chocolate
See recipe card below for full quantities and directions.
Instructions
All you need to do is mix your yoghurt and chocolate + hazelnut spread, add whole hazelnuts and then spoon into moulds (linked here). Then, you are going to freeze them and once frozen, dip them in chocolate!
Mix the yoghurt ingredients
Add to moulds and freeze
Dip in chocolate
Decorate
Hint: Decorate your popsicles almost as soon as you dunk them in chocolate. You need the chocolate to still be slightly melted so that the hazelnuts stick to the top. I decorate them one by one so to ensure I can easily decorate.
Substitutions
This chocolate hazelnut yoghurt pops recipe is dairy and gluten free. But you may still want to make some substitutions.
- Yoghurt - I used a plant-based soy yoghurt which worked perfectly here but you can use whatever you wish. You want to ensure your yoghurt has quite a high fat content so that the popsicles become less icy.
- Hazelnuts - you could opt for another nut if you preferred, like peanuts or pecans.
- Chocolate hazelnut spread - you could substitute this for another nut butter or Biscoff caramelised biscuit spread.
Equipment
The main equipment you will need for this recipe is the ice cream moulds. Here is a link to the mini moulds that I use. Any moulds would suffice though!
Storage
Store in the freezer for 1-2 months. Store in an airtight container.
Top tip
Don't leave the popsicles in the freezer for too long before dipping them in chocolate. The longer you leave them, the more ice will form.
FAQ
Yes - these are gluten and dairy free. Just ensure that the chocolate and spread that you buy is gf (it should be!)
I would leave the pops in the freezer for around 3 hours before dipping in chocolate. After this, you could leave them in there for 1-2 months, covered.
Related
Looking for other recipes like this? Try these:
Chocolate Hazelnut Yoghurt Pops
Ingredients
- 220 g Yoghurt I used a soy based one but choose whatever you prefer
- 115 g Chocolate hazelnut spread (or nutella)
- 40 g Whole hazelnuts
- 2 tablespoon Chopped hazelnuts
- 300 g Chocolate
Instructions
- In a bowl, combine your yoghurt and chocolate hazelnut spread. You can do this with an electric whisk or just by hand.
- Add your whole hazelnuts into the mixture, leaving a few left behind to decorate with. Mix together.
- Spoon your mixture into popsicle moulds and freeze for a minimum of 3 hours, or until frozen.
- Melt your chocolate and place into a bowl which is easy to dip your pops in.
- Dip each popsicle in briefly, turning to ensure that all areas are covered. Once dipped, place onto baking paper and decorate immediately. Dip them one by one and decorate them straight away with some of the leftover whole hazelnuts and your chopped hazelnuts.
- Enjoy! You can allow them to thaw for a few minutes before consuming if you want.. or just eat them straight away!
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