Raspberry Popsicles with Dark Chocolate Drizzle

Raspberry Popsicles with Dark Chocolate Drizzle

Poison ivy and raspberry bushes—when I was a kid, these were the two plants my dad always pointed out to me on camping trips. This is a habit I have adopted , calling out “Poison Ivy!” and “Raspberry bush! … but no berries,” to any of my hiking partners.

But this summer, as we hiked through Big Elk Meadows (which is not a meadow and there were no elk), the wild raspberries were copious. The dry creek was spotted with small bushes, each of them ripe with red gems. Those wild berries were far better than the ones growing in my own backyard, and not just because we were eating them outside. They were juicier and sweeter. We ate the ripest ones and left the others for the birds.

These popsicles are an end of summer hoorah! A sweet-tart cool down for mid-afternoon.

Raspberry Popsicles with Dark Chocolate Drizzle
Raspberry Popsicles with Dark Chocolate Drizzle

Raspberry Popsicles with Dark Chocolate Drizzle

Published September 10, 2019 by
   Print This Recipe

Serves: 6   |    Active Time: 20 active minutes



Ingredients:

  • 12 ounces fresh raspberries
  • 1/4 teaspoon lemon or lime juice
  • 2 ounces bittersweet chocolate chips
  • Optional: 1-2 tablespoons raw sugar or coconut sugar
  • Equipment: Popsicle molds and popsicle sticks

  • Directions:

    1. Place raspberries in a blender and purée.
    2. Place a fine-mesh sieve over a sauce pan, and pour raspberry puree through sieve in order to remove seeds. All of the juice should go through the sieve (into the pot), and you should be left with just seeds in the sieve. Discard of seeds.
    3. Place raspberry purée on stove over low heat and stir in lemon juice. Bring to a slow simmer, and add sugar to taste. Stir until sugar is completely dissolved. Allow mixture to cool, about 10 minutes.
    4. Pour raspberry mixture into popsicle molds with popsicle sticks and freeze for 8 hours, until frozen solid.
    5. When popsicles are frozen, prep the chocolate: melt chocolate in microwave (at 30 second increments, stirring in between each until smooth), or in a double boiler.
    6. Remove popsicles from molds, and drizzle with chocolate. Allow chocolate to set. Serve immediately, or store in air-tight container until ready to eat.

    Comment

    Raspberry Pistachio Fool (Sweetened with honey!)

    Raspberry Fool
    Raspberry Fool

    A simple dessert such as this one hardly needs a full blog post to go with it — soft folds of whipped cream, fresh raspberries accentuated with just a touch of honey and lemon, bits of slightly salty pistachio. That ingredients list alone will do. 🤤

    A “fool” is a British dessert where puréed fruit is layered with custard or whipped cream. This version used whipped cream, which is lighter and pairs well with fresh raspberry, which are sweet and delicate at their peak.

    The raspberry bush I planted last year is producing it’s first round of berries right now (a miracle really, because the backyard is basically a jungle of weeds). There are only a few berries and they’re not quite ripe yet, so I used store bought for this recipe. In a pinch, frozen berries would work — just thaw the berries before macerating.

    And — I’m all for dessert-for-breakfast, so if you're looking for something you could eat in the morning, you could swamp the whipped cream in this recipe for your favorite Greek yogurt and make a parfait.

    Pistachios add a nice crunch to this fool, which is otherwise all fluff and fruit. You could really use any type of nut, but I like the flavor of pistachio with raspberry and whipped cream, and also love the way the color pops!

    And now, onwards, because there’s really nothing better than tasting this one for yourself. 

    Raspberry Fool
    Raspberry Fool

    Raspberry Pistachio Fool (Sweetened with honey!)

    Published July 3, 2018 by
       Print This Recipe

    Serves: 3   |    Active Time: 20 minutes



    Ingredients:

  • 10 ounces fresh raspberries
  • 1 tablespoon lemon juice
  • 2-3 teaspoons honey, divided
  • 1/2 teaspoon vanilla
  • 1 cup heavy whipping cream
  • 1/4 cup crushed pistachios

  • Directions:

    1. In a small bowl, combine 8 ounces of raspberries with lemon juice and 1 teaspoon honey. Set remaining raspberries aside. Using a fork, mash the 8 ounces of raspberries with the lemon and honey. The mixture should resemble a jam or compote. Set aside.
    2. In a second mixing bowl, whip cream to soft peaks using an electric mixer. Add in vanilla and 1-2 teaspoons of honey, depending on your tastes, and continue to whip cream for another minute to incorporate.
    3. In three serving glasses or bowls make alternating layers of whipped cream and the raspberry mixture. Place reserved fresh raspberries on top, and sprinkle with crusted pistachios. Serve immediately.

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    Paleo Vanilla Custard Tarts

    Paleo Vanilla Custard Tarts

    If you've never heard of 1-2-3 Custard, brace yourself. It's life changing. I'm talking whole new world, brand new enthusiasm for dessert, give me seconds, thirds and fifths life changing. 

    When I first discovered this totally Paleo custard recipe from Primal Kitchen, that's how I felt. Before that, I didn't know what I was missing, and then BOOM! My definition of "favorite party dessert" was redefined. 

    Paleo Vanilla Custard Tarts

    It's not just that this recipe is easy (because it is, seriously easy), it's that it is adaptable, and reminds me of those pretty fruit tarts that you might buy in a French bakery. When I was a kid, my dad would make the custard and I would get to layer the fruit in concentric circles over top. So it's a little bit fancy, a little bit nostalgic, and a lot a bit easy. Win-win! 

    So more on this easy bit, in case you don't believe me yet. Like most recipes, I've adapted the original custard recipe to my own preferences. Instead of baking the custard in ramekins, I temper the filling over the stove until it turns into a thick pudding. Then I just spoon the mixture into dishes and let it chill. 

    Paleo Vanilla Custard Tarts

    Bottom line: Three ingredients. Three steps. That's it! See...

    1 can of coconut milk, two bananas, and three eggs (that's where the 1-2-3 comes from... get it?). Then you just:

    1. Blend

    2. Temper

    3. Set

    The proof is in the pudding! ;)  

    Paleo Vanilla Custard Tarts

    I'm not a fan of mega sweet desserts, but I know one thing about this dessert: it's good whether you're Paleo, health conscious or even just into sweets. Somehow, coconut milk + bananas + eggs = silky, creamy marvelousness. 

    You make this for dessert, and your guests might get so excited they'll ask to be a part of the photo shoot. True story. -------------->

    (Weird, but also sort of awesome.) 

    Paleo Vanilla Custard Tarts

    Paleo Vanilla Custard Tarts

    Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

    This recipe can be made with a pie crust or with out one—either way its good!

    Serves: 7   |    Total Time:



    Ingredients:

    • Optional: 1 recipe Paleo Pie Crust*
    • 1 13.5-ounce can coconut milk (full-fat)
    • 2 bananas
    • 3 eggs
    • Optional: vanilla
    • Fruit of choice for decorating

    Directions:

    1. Prepare pie crust according to directions (prepare it in one pie pan for 1 large tart of divide it among small dishes for individual tarts).
    2. In a blender, combine the coconut milk, banana, and egg. Add vanilla if using. Puree until smooth.
    3. Pour the custard mixture into a sauce pan. Heat over medium-low heat. Stir with a whisk frequently. If you see the bottom begins to cook faster than the rest of the mixture, reduce the heat further. Book uncovered for 30 minutes, until the mixture thickens and reaches a pudding consistency.
    4. Spoon the pudding into the dishes (or crust). Cover loosely with plastic or another lid. Place in fridge and allow to set for 2-3 hours.
    5. Top custards with fruit in concentric circles. Keep in fridge until ready to serve.

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