From here, this looks like a riff on cookies and cream that’s a little heavy on the chocolate.
It’s not that simple. Not everyone will like this one.
Sticky dates and honey give it sweetness. There’s dark chocolate and yogurt. But what may throw you off is the tahini, you know, the (roasted) sesame seed paste that usually goes into hummus. It’s thick, creamy, and has a distinct flavor.
It’s not enough to say this is a grown-up sort of popsicle. Are you ready for tahini in your dessert? Am I? I’m not sure.
All I can tell you is that so far I’ve eaten two pops. And I’ll probably eat the rest alone, since my usual tester is not a fan.
This food processor was only my first attempt at blending everything for this. It didn’t all fit. It leaked. Moved it all to a plastic container with the immersion blender. Too shallow. Moved everything to a mixing bowl. Sigh of relief. Be grateful for the dishwasher.
This should’ve been my clue that these popsicles would not go easy on me. This wasn’t a straightforward flavor you know you’d love, like strawberry banana or chocolate chip.
But the texture of these pops is spot on. The milk and yogurt give the right amount of creaminess, and as you lick away that most frozen layer of the popsicle, it’s like a block of chocolate exploded in the batter, leaving shrapnel of dark chocolate in each one.
You have to like dark chocolate. You have to be willing to try something new. You have to give yourself some time to register this combination of flavors, tahini and chocolate and milk, and eat at least half of one before deciding if you might like it.
dark chocolate, date and sesame ice pops
This combination of flavors is not for everyone. These paletas are sweetened with dates and honey and their creamy texture comes from whole milk and Greek yogurt. Chocolate makes it familiar, and tahini (sesame seed paste) makes it new and different. This paleta isn’t as easy to love as straight-up chocolate or strawberry, but I ended up eating another one on the same day I tried my first.
1 1/2 cups full-fat Greek yogurt
1 cup whole milk
8 large dates, pitted
2 tablespoons tahini paste, after stirring the whole jar well
3 tablespoons honey
3 ounces dark chocolate, chopped
Blend yogurt, milk, dates, tahini, and honey in a blender. Stir in the chocolate, cover, and pulse just long enough to crush the chocolate and incorporate it.
Pour the mixture into the ice pop molds, leaving a half-inch or so of room at the top. Tap the molds gently against the counter to allow everything to settle and squash any possible air bubbles. Cover the molds with a popsicle stick. If using a mold with wooden sticks, add the sticks after keeping popsicles in the freezer for about 30 minutes to an hour so the sticks will stay in place. Freeze until paletas are completely firm, at least 5 hours.
Run the frozen paletas under warm water for about 10 seconds to easily pop them out of the molds.
Makes 6 to 8 paletas. Recipe from The Los Angeles Times