Chocolate Yogurt Popsicles
Summer is almost here, and I’m filling my freezer with homemade treats ready for the warmer weather! These chocolate yogurt popsicles are made with Greek yogurt, cocoa powder, maple syrup, and vanilla, they’re simple to make, and they’re a wonderful healthier treat for both kids and adults!
Why You’ll Love This Recipe:
- Rich chocolate flavor with simple ingredients that you likely already have at home (no added preservatives or anything weird!)
- Creamy texture thanks to the Greek yogurt
- Naturally sweetened with maple syrup
- Great make-ahead freezer snack or dessert
- Easy to customize with different mix-ins and toppings, if you like. You can also make them dairy free by using a different type of yogurt – I’ve included notes explaining your options
What You’ll Need
Note: There’s a printable recipe card at the bottom of this post!
- Cocoa powder – Gives the popsicles their rich chocolate flavor without needing melted chocolate.
- Hot coffee – Helps bloom the cocoa powder, which deepens the chocolate flavor. You can use hot water instead if preferred.
- Salt – A small pinch helps balance the sweetness and makes the chocolate taste richer.
- Plain Greek yogurt – Creates the creamy base while adding protein and a slight cheesecake-like tanginess.
- Maple syrup – Naturally sweetens the popsicles while keeping the texture smooth and creamy once frozen.
- Vanilla extract – Adds warmth and rounds out the chocolate flavor.
How To Make Chocolate Yogurt Popsicles
- In a small bowl or measuring glass, stir together the hot coffee and cocoa powder until a smooth chocolate syrup forms.
- Add the Greek yogurt, chocolate syrup, maple syrup, vanilla, and salt to a blender, then pour in the chocolate mixture.
- Blend until completely smooth and creamy.
- Pour the mixture into popsicle molds, leaving a little space at the top for expansion as they freeze. Gently tap the molds on the counter to remove any air bubbles.
- Add the lid and sticks if your molds have them. If not, cover the molds with foil or plastic wrap and insert the sticks through the top so they stay upright.
- Freeze for at least 6 hours, or until fully solid.
- To remove the popsicles, gently press from the base of the mold while pulling on the stick. If needed, run the outside of the molds under warm water for a few seconds to help loosen them.
- Store frozen for up to 1 month.
Recipe Notes
For the creamiest texture, full-fat yogurt works best. It freezes smoother and gives the popsicles a richer, more ice-cream-like consistency.
The hot coffee helps intensify the chocolate flavor without making the popsicles taste strongly like coffee. If you’d rather skip it, hot water works too!
Make sure the cocoa powder is fully dissolved before blending so you don’t end up with little dry cocoa pockets in the popsicles.
Let the popsicles sit at room temperature for a minute or two before eating if they’re very firm straight from the freezer.
Variations & Swaps
- You can easily make these dairy-free by using a thick non-dairy yogurt like coconut, almond, or oat-based Greek-style yogurt.
- Swap the maple syrup for honey or another liquid sweetener if preferred.
- Add a spoonful of peanut butter or almond butter before blending for a chocolate peanut butter version.
- Stir mini chocolate chips into the mixture before freezing for extra texture.
- Want them sweeter and more dessert-like? Add a little extra maple syrup or drizzle melted chocolate over the finished popsicles.
- A pinch of cinnamon or espresso powder gives the chocolate flavor even more depth.
- Blend in frozen banana for a creamier, smoothie-style popsicle variation!
Chocolate Yogurt Popsicles
My chocolate yogurt popsicles are creamy, chocolatey, and made with simple ingredients like Greek yogurt, cocoa powder, and maple syrup. They’re an easy freezer treat that feels a little like frozen chocolate cheesecake filling in popsicle form!
Ingredients
- 6 tbsp cocoa powder
- 4 tbsp strong brewed coffee hot (or hot water)
- Pinch of salt
- 3 cups plain Greek yogurt
- ½ cup maple syrup
- 1 tbsp vanilla extract
Instructions
- In a small bowl or measuring glass, stir together the hot coffee and cocoa powder until a smooth chocolate syrup forms.
- Add the Greek yogurt, chocolate syrup, maple syrup, vanilla, and salt to a blender, then pour in the chocolate mixture.
- Blend until completely smooth and creamy.
- Pour the mixture into popsicle molds, leaving a little space at the top for expansion as they freeze. Gently tap the molds on the counter to remove any air bubbles.
- Add the lid and sticks if your molds have them. If not, cover the molds with foil or plastic wrap and insert the sticks through the top so they stay upright.
- Freeze for at least 6 hours, or until fully solid.
- To remove the popsicles, gently press from the base of the mold while pulling on the stick. If needed, run the outside of the molds under warm water for a few seconds to help loosen them.
- Store frozen for up to 1 month.
Once you’ve tried this recipe, leave a review and rating below!