Dairy-Free Strawberry Chocolate-Dipped Popsicles (Kid-Approved & Veggie-Boosted!)

If you’ve ever wanted to make your own chocolate-dipped popsicles at home, this recipe is the easiest way to do it. You literally throw everything in a blender, freeze, and dip in chocolate. Done.

I first tried this during a hot summer week when we needed something cold and fun — and it’s now a keeper in my house. The best part? These pops sneak in fruit and veggies without anyone noticing. My son (who has declared that he is anti-beet many times) happily ate two before I told him what was inside.

Why You’ll Love This Recipe

• Easy, no-fuss method: Just a blender, popsicle molds, and some melted chocolate.

• Dairy-free: I used coconut milk instead of yogurt (yogurt upsets my stomach), and it makes them creamy and plant-based.

• Hidden veggies: A little roasted beet adds gorgeous color and extra nutrients — and I promise, nobody will taste it.

• Kid & husband approved: Both of mine said they don’t like beets… then went back for seconds.

• Wholesome but fun: Made with real fruit, healthy fats, and naturally dyed sprinkles if you want to jazz them up.

Yield: 8

Author: Candie Matthews

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Dairy-Free Strawberry Chocolate-Dipped Popsicles (Kid-Approved & Veggie-Boosted!)

Prep time: 15 MinInactive time: 45 MinTotal time: 1 Hour

These Dairy-Free Strawberry Chocolate-Dipped Popsicles are creamy, refreshing, and secretly veggie-packed. Made with strawberries, banana, coconut milk, and a touch of roasted beet, they’re a wholesome summer treat coated in a crisp chocolate shell. Kid-approved, dairy-free, and easy to make in a blender!

Ingredients

For the pops (makes 6–8 small pops)

• 1 cup frozen or fresh strawberries (about 150g)
• ½ small cooked beetroot (optional, for color + nutrition)
• 1 small banana
• 1 cup (200ml) coconut milk (full-fat for best texture)
• 2–3 tablespoons maple syrup or honey (adjust to taste)
• 1 teaspoon vanilla extract

For the chocolate shell

• 400g dark or milk chocolate (use dairy-free for fully vegan)
• 2 tablespoons coconut oil

Instructions

1. Blend the fruit base: Add strawberries, beet, banana, coconut milk, sweetener, and vanilla to a blender. Blend until smooth.
2. Fill the molds: Pour into popsicle molds, insert sticks, and freeze for at least 4 hours or overnight.
3. Melt the chocolate: In a heatproof bowl, melt chocolate with coconut oil over a pot of simmering water (or microwave in short bursts, stirring). Let it cool slightly — still liquid, but not hot.
4. Dip the pops: Remove popsicles from the molds and quickly dip each one into the melted chocolate. Place on a parchment-lined tray. The shell hardens in seconds.
5. Add sprinkles (optional): If you want to decorate, have someone ready to sprinkle fast — the chocolate sets quickly. (Next time, my son is officially on sprinkle duty with our naturally colored sprinkles.)
6. Enjoy or store: Eat right away, or freeze in an airtight container. They’re best if you let them sit for 2–3 minutes before biting in.

Notes

• Roast the beet ahead: I roasted mine Friday evening so they were ready to go on the weekend. Huge time-saver.
• Dark chocolate works great: That’s what I had on hand, and it paired perfectly with the strawberries.
• Extra sweetness: I added a little more maple syrup (about 2.5 tbsp) for my batch, and it was just right for us.
• Snack-worthy: These pops are so wholesome that I sometimes let my son eat one as an afternoon snack — and I don’t feel bad about it.

Nutrition Facts

Calories

172

Fat

17 g

Sat. Fat

13 g

Carbs

29 g

Fiber

4 g

Net carbs

26 g

Sugar

22 g

Protein

3 g

Sodium

16 mg

Cholesterol

0 mg

The nutritional information provided is an estimate. Please note that the actual nutritional content may vary depending on the exact ingredients and quantities used.

Fun Facts (Because I Love This Stuff)

• Strawberries are rich in vitamin C — even more than oranges gram-for-gram!

• Beets get their color from pigments called betalains, which also support circulation and energy. Pretty cool for a dessert ingredient.

Final Thoughts

I feel really good about these pops. They’re refreshing, easy to make, and such a solid alternative to store-bought treats loaded with Red 40 and other additives. I don’t have the time to be a full-on homesteader, but recipes like this remind me that small wins matter.

This one’s staying in our rotation — especially since my son asked when we can make them again.

(Inspiration: I first saw the idea on TikTok from @littlelucooks and adapted it to be dairy-free.)

Did you try this recipe?

Leave a comment and share how it went — I love hearing from you!