One of my personal joys as a food blogger is linking up with brands that I actually love. In my earlier days – I’ll admit – I did the ol’ “I’ll accept this free product which I don’t really like and make a recipe with it in order to boost my exposure” thing. Hence quite a few recipes that made some of my friends scratch their heads. “I know you hate spicy foods, soooo…did you actually EAT that dish you made with the green sriracha?”
Those days are long gone. *phew* Cheers to autonomy! 😆
Recently, I linked up with the fine folks at GoodPop® out of Austin, Texas. Read more about them here! I love their products and I love their values, which you can read about HERE. I’d type out more, but they’ve already said it better on their website than I can.😉Long story short: They responsibly source their ingredients and partner with various non-profits to make this lil’ world of ours a little bit better. Being one of their Brand Ambassadors is truly fulfilling for me.
Plus, if you have their vegan organic Orange N’ Cream pop, you might keel over and die of happiness! But I hope you don’t, because you need to try their other flavors as well. HA!
Of course, I’ve been itching to try something fun with these pops. As I looked at the Cookies N’ Cream, I felt inspiration. It’s such wonderful blank palate!
I didn’t realize how easy it is to make magic shell until I investigated some more. I experimented a bit until I found the ratio of ingredients that worked for me. It would have been easy for me to just whip up a quick chocolate concoction, but, of course, I had to be extra.
Freeze-dried fruit is your friend here. You can order it online, though if you are near a Trader Joe’s, you will have your share of fruits to pick from. Raspberry called out to me.
This took me less than 10 minutes to make; I spent the most time grinding my raspberries in my mortar & pestle!
I hope you enjoy this recipe! If you make it, please be sure to tag #seeksatiation on Instagram so I can see your own version of this fruity goodness.
NOTE: I am a compensated Brand Ambassador for GoodPop® from June – August 2019, but all opinions are my own!
Raspberry Magic Shell
(Makes roughly 2 cups)
– 1 & 1/2 cup white chocolate chips
– 2 tablespoons refined coconut oil
– 1/2 cup freeze-dried raspberries, ground down to roughly 2 – 3 tablespoons
– Pinch of salt
Before We Get Started…
– You can use unrefined coconut oil, if you choose. I opted for refined for less of a prominent coconut flavor in the dip.
1.) In a microwave-safe bowl, add white chocolate and coconut oil; melt for 30 seconds, then stir. Heat in 15 seconds increments and stir until combined and smooth; this entire process should not take more than 60 seconds. Conversely, white chocolate and coconut oil can be melted together in a double-boiler.
2.) With a mortar & pestle, grind raspberries until they resemble a fine powder. Conversely, blitz raspberries in a blender or food processor until it resembles a fine powder.
3.) Stir raspberry powder into chocolate and stir until uniform. Add salt and stir.
4.) Dip ice pop into mix and allow to harder, or spoon over ice cream or frozen dessert of choice.
5.) Leftovers can be saved in fridge in a microwave-safe container; to reuse, reheat until melted and stir until smooth.