Superfood 'Cherry Garcia' Pops with a Chocolate Core
Serves: 7-10 pops
for the cherries
  • 1 heaping cup cherries - pitted and halved
  • 1 tablespoon maple syrup
  • 1 tablespoon arrowroot powder
  • 1 tablespoon water
for the spirulina mix
  • 1½ cup raw cashews - soaked for 2-4 hours
  • 1 cup canned unsweetened full fat Thai coconut milk
  • 3 tablespoons maple syrup or more to taste
  • ½-1 tablespoon spirulina powder
  • ½ tablespoon vanilla extract
  • ½ teaspoon xanathan gum or 1 tablespoon arrowroot powder (optional)
  • 1 tablespoon shaved dark chocolate or raw chocolate
  • 1-2 tablespoons cacao nibs
for the chocolate core
for the pops
  • 7-10 tea cups, small glasses or pop molds
  • neutral coconut oil for oiling the cups
  • spirulina mix (recipe above)
  • chocolate core (recipe above)
  • 7-10 wooden sticks - soaked for 2 hours or overnight
  • hemp hearts
  • cacao nibs
to prepare the cherries
  1. Combine cherries with maple syrup and bring to a boil in a small saucepan. Reduce the heat to a simmer and simmer for 2 minutes. Combine arrowroot powder with water in a small bowl and add to the saucepan, while stirring. The cherry compote should thicken slightly. Remove from heat and let cool.
to make the pops
  1. Make the spirulina mix. Drain and rinse cashews and put into an upright blender, preferably high-speed. Add coconut milk, maple syrup, spirulina, vanilla, and xanathan gum/arrowroot powder, if using and blend until smooth. If not using a high-speed blender, optionally strain mixture through a fine-mesh strainer for the most smooth and velvety texture.
  2. Spoon about ⅓ of the spirulina mix into a medium, heat-proof bowl and set aside.
  3. Add shaved chocolate and cacao nibs to the blender with the remaining ⅔ of the spirulina mix and pulse to combine briefly. Transfer the mixture into a separate bowl, then fold in the cherries.
  4. Make the chocolate core. Place the reserved ⅓ of the spirulina mix onto a double boiler, add chocolate and let it melt, stirring to incorporate. Remove from the heat, add in cacao powder, mix to combine and let cool.
  5. Make the pops. Oil your cups/molds generously with coconut oil and spoon the spirulina-cherry mix in, leaving a well in the center for the core.
  6. Spoon the chocolate core into the well. Even out the surface and insert the wooden stick. Repeat with the rest of the pops. Freeze until completely firm.
  7. Prepare a plate with cacao nibs and hemp hearts for coating, along with a parchment paper-covered surface for placing pops onto. Take cups with pops out of the freezer and place into a dish with hot water for a minute, for easier removal. Remove popsicles from cups, pulling them out by the sticks. Dip the top of each pop into the prepared hemp/cacao nib mixture and press gently to make the pieces stick. Place onto a parchment paper-covered surface and keep frozen until ready to eat. Take the popsicles out of the freezer 5-10 minutes prior to eating.
Recipe by Golubka Kitchen at