Super Easy Chocolate Yogurt Breakfast Popsicles

A light, floral and refreshing summer treat that tastes as good as it looks! What’s even better, they can be made ahead of time and also work as a great snack or to-go meal.

Ingredients

USMetric

For the Popsicles:

1 cup plain yogurt
1/2 cup almond milk (or any other milk)
1 teaspoon Nielsen-Massey Pure Chocolate Extract
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2 tablespoons protein powder (I use vanilla flavor)
1 teaspoon maple syrup (sweetener of choice)
1/4 cup granola (I use homemade gluten-free granola)
2 tablespoons fresh blueberries (optional)
2 tablespoons roasted slivered almonds (optional)
2 tablespoons roasted quinoa (optional)

For the Chocolate Drizzle:

1/4 cup dark chocolate chips
1 teaspoon coconut oil
1/8 teaspoon Nielsen-Massey Pure Chocolate Extract
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Directions

Making the Popsicles:

In a large bowl, whisk together yogurt, milk, protein powder, maple syrup and pure chocolate extract.

Take a popsicle mold, pour the whisked yogurt mix half way through and then add 3-4 blueberries.

Fill rest of the mold with yogurt mix, leaving some space on top to add the granola.

Top with granola and press gently to make it stick to the yogurt.

Fill all the popsicle molds and freeze for 4-5 hours or overnight.

Making the Chocolate Drizzle:

Add coconut oil and chocolate chips in a microwave safe bowl and microwave for 20 seconds.

Take out the bowl, whisk the mixture and microwave for another 10 seconds.

Remove and whisk firmly to create a smooth icing.

Now add the pure chocolate extract and whisk once again.

Pour the chocolate icing in a Ziploc bag and snip one corner (to drizzle the icing on the popsicles).

Serving the Breakfast Popsicles:

Once the popsicles are frozen, take them out of the freezer and keep at room temperature for a minute.

Gently remove the popsicle out of the mold.

Keep the frozen popsicle on a plate or wire rack and drizzle the chocolate.

Top with almonds and roasted quinoa.

Serve immediately.

Notes:

Recipe by Easy Cooking with Molly.