Recipe: Dark chocolate, date and sesame pops

Dark chocolate, date and sesame pops

Total time: About 20 minutes, plus freezing time

Servings: Makes about 6 to 8 popsicles, depending on the size of the mold

Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, please share it with us: Click here to upload pictures of the finished dish.

1 1/2 cups full-fat Greek yogurt

1 cup whole milk

8 large pitted dates

2 tablespoons tahini paste

3 tablespoons honey

3 ounces dark chocolate, chopped

1. Place the yogurt, milk, dates, tahini and honey in a blender. Blend until smooth. Sprinkle in the chocolate, cover and pulse briefly to crush the chocolate and incorporate the chunks into the mixture.

2. Divide the mixture evenly among the pop molds, pouring so that you leave about one-half inch of headroom at the top. Once they are filled, tap the molds gently against the counter, allowing the liquid to settle evenly into the molds and dislodging any air bubbles that may have formed. Cover the molds and fit with a popsicle stick, if necessary. Freeze the molds until completely firm, at least 5 hours. For easy unmolding, run the frozen pops under warm water for 10 to 15 seconds before removing them.

Each of 8 popsicles: 244 calories; 6 grams protein; 34 grams carbohydrates; 3 grams fiber; 11 grams fat; 7 grams saturated fat; 11 mg. cholesterol; 30 grams sugar; 28 mg. sodium.