Chocolate marble nicecream popsicles are marbled with both vanilla and chocolate cream and dipped in dark chocolate and popped quinoa. Such a healthy dessert!
Overnight, freeze peeled, chopped bananas. The next day, let them sit out for 10 minutes before blending.
Make the base mixture
Blend up all the ingredients from the vanilla ingredient list. You want a fairly stiff mixture, like soft serve.
Make chocolate mixture
Take ½ of the mixture out and pour into the mold. Add the cacao and maple syrup to the remaining mixture in the blender. Blend again until just incorporated. You can a few tablespoon of milk if you need to help the texture be pourable. You want the chocolate texture to be more liquidy than the vanilla so that when you pour the chocolate mixture into the mold, it fills in the areas the vanilla portion didn't.
Fill the popsicle molds
Spoon the vanilla mixture into the molds, filling them half way.Pour the chocolate mixture in, filling the mold all the way.Insert sticks right away (with these molds you can insert the sticks before freezing because these molds remain horizontal, no chance of the sticks tipping as with vertical popsicle molds) and freeze overnight.
When you are ready to serve, melt some chocolate in a microwave, and quickly dip or drizzle, and sprinkle with popped quinoa for added protein and crunch. I bought my quinoa pops here, but you can make your own - just dry saute rinsed, uncooked quinoa until it browns and smells nutty.
Storage
Store these pops in an airtight container for up to three months in the freezer.