Dark chocolate, date and sesame pops
Dates and dark chocolate take on new dimensions alongside a few salty spoonfuls of sesame tahini. Taste between pulses of the blender and if it needs to be sweeter, simply stir in a bit more honey. Remember: The act of freezing dulls flavors, so be generous with your sweetener or what tasted great in the blender may seem dull once it’s frozen on a stick.
From the story: Homemade pops get fresh
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.
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.
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