Chocolate-Covered Smoothie Pops Recipe

When snack time calls for something a little extra, these Chocolate-Covered Smoothie Pops deliver. Made with Once Upon a Farm Smoothies with Protein & Probiotics, they’re creamy, fruity, and dipped in a sweet white chocolate shell for the ultimate better-for-you treat. Developed by Ashley Walterhouse of Fit Mitten Kitchen, this easy freezer recipe turns your favorite pouches into a fun, feel-good dessert the whole family will love.

Chocolate-Covered Smoothie Pops

• Time: 6 hours
• Yield: 8 small frozen pops

Ingredients & Tools

• 3-4 Once Upon a Farm Smoothies with Protein & Probiotics pouches
  
• ¾ cup white chocolate melting wafers (128g)
• Freeze-dried strawberries and mango, crushed (for garnish)
• Small ice pop molds + sticks
• Optional: Coconut oil to thin out chocolate

Directions

1. Gather your ice pops mold and sticks. 
2. Add pouches to ice pops mold, filling completely. Grab as many pouches as you need for your pops. Secure sticks and freeze for at least 5 hours.
   
3. When you’re ready to dip the pops in the chocolate, keep them in the freezer while you melt the chocolate.
   
4. To melt white chocolate, use the double boiler method: place melting wafers in a heat proof bowl over a small saucepan with 1–2 inches of water and bring to a simmer. Make sure the bowl does not touch the water. Carefully watch chocolate, stirring occasionally until fully melted. Stir in coconut oil until chocolate is smooth. 
5. Transfer chocolate to a small heat-proof cup, deep enough to dip the pops into. 
   
6. Line parchment paper on a medium baking sheet.
   
7. Take one pop out at a time (return others to freezer to keep them completely frozen) and quickly dip into the melted chocolate, then place on the lined baking sheet and immediately garnish with freeze-dried fruit (the chocolate will set fast). Repeat this process, moving quickly to ensure your melted chocolate does not seize up in between dipping the pops.
   
8. You can enjoy immediately or return the pops to the freezer until you’re ready to eat.
   

Notes

• The amount of pouches you’ll need will vary depending on the pops mold used.
• White chocolate can be hard to melt. If you can find melting wafers, those will melt better than small morsels. A white chocolate baking bar can also be used. It’s also best to smooth out and thin the chocolate with a little bit of coconut oil for easier dipping. Light olive oil can be used if you find you’re out of coconut oil.
• You only need a couple freeze dried strawberries and mango pieces for the garnish. You can also use more if you’d like.
• Chop the mango pieces using a sharp knife if you have a hard time crushing with your fingers.
• If you have any leftover melted chocolate, you can drizzle across the tops of the pops, OR you could add any leftover pouch and melted chocolate into a silicone mini muffin pan, swirl together and freeze until set.