We first eat with our eyes, and the blushing pink colour of ruby chocolate ice cream bars does not disappoint. They are easy to make, and the presentation is so elegant, that you may just find yourself serving them for a special occasion or simply because they are so pretty in pink.

Ruby chocolate, a pink-hued chocolate is the 4th official chocolate of the world! Made without adding any colourants or fruit flavourings, the unique taste of ruby chocolate can be described as an intense sensorial delight between berry fruitiness and luscious smoothness.

The Belgian chocolatiers who created this masterpiece have not shared all their trade secrets, but they claim the pink colour is thanks to a unique variety of Ruby Cocoa Beans that can be found in Ecuador, Brazil, and the Ivory Coast.

Yet, it’s tricky to know the whole truth. There is an air of mystery surrounding ruby chocolate because it’s only crafted by one company in the world, Callebaut, who created this chocolate.

The pink colour is special because it doesn’t come from berries or artificial colours added to the chocolate. Instead, it’s said to be all natural. The ruby flavor is neither bitter, milky, or sweet, with berry fruitiness and luscious smoothness.

While ruby chocolate is the star of the show in this recipe and makes these treats as stunning as they are delicious it can be difficult to find or too expensive. If that’s the case, you can use white chocolate with a touch of red food coloring until you reach your desired color. Or you can make chocolate ice cream bars with any chocolate, dark, semi-sweet, milk or white.

When you feel like something cool and indulgent, these ruby chocolate ice cream bars deliver the perfect trio of creamy, tangy, and sweet!

The yogurt provides the ice cream with an unexpected bright pop of flavor that keeps wanting more! Mix and fold strawberry jam into the ice cream base which adds a wonderful swirling of color and flavor.

And lastly, dip the frozen strawberry ice cream bars in an exciting ruby chocolate mixture and top with rainbow sprinkles! Almost too pretty to eat…..almost!  😊

Ruby Chocolate Coconut Protein Ice Cream Bars

A creamy, dreamy frozen dessert or treat. No churn ice cream bars with Greek yogurt, boosted with a hit of protein, swirled with strawberry jam, and dipped in naturally pink ruby chocolate. They are simple to make, stunning to serve, and impossible to resist. 🥥🍦

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword clean eating dessert or snack, clean eating ice cream, ruby chocolate coconut protein ice cream bars, ruby chocolate ice protein cream pops, ruby chocolate protein pops, ruby chocolate protein popsicles

Servings 6

Ingredients

• 1 cup thick Greek-style yogurt, plain or vanilla
• 1 13.5oz can coconut cream, full fat (solid part only) *see note below
• 1/4 cup cashew (or any other nut or seed) butter
• 1/2 cup vanilla or unflavoured protein powder
• 1/4 cup strawberry jam, store bought or homemade recipe below in notes
• 3-4 tablespoons honey or maple syrup – to taste
• 1 teaspoon vanilla extract

Ruby Chocolate Coating

• 1 cup ruby (or white) chocolate bar, chopped
• 1 tablespoon coconut oil

Instructions

• Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.

  When ready to make the ice cream bars, open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

  Add hardened coconut cream, yogurt, cashew butter, protein powder, honey and vanilla into a food processor and process until creamy and smooth.

  Add the strawberry jam and swirl through the mixture then pour into 6 popsicle molds (more or less depending on size of popsicle molds) and add popsicle sticks. Freeze until solid, at least 4 hours.

  Once popsicles are frozen melt the chocolate coating.

Ruby Chocolate Coating

• Place chocolate chips and coconut oil in tall glass (to make dunking easier) and microwave with 20 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Remove the bars from the molds and working quickly, dip the bars one at a time into the melted ruby chocolate, using a spoon to help coat as needed.

  You can either fully coat the bars or dip them halfway. Let any excess chocolate drip off, then return the bars to the parchment-lined tray.

  Place the bars back into the freezer for 10-20 minutes for the chocolate to harden. Serve immediately or keep in a freezer-safe container in the freezer to enjoy later.  

Notes

Easy Chia Jam With Any Fruit

Chia seed jam is a healthy and delicious alternative to store-bought jam. It’s easy to make and uses fresh ingredients that you won’t feel guilty about. This super speedy jam is whipped up in 10 minutes and it is awesome.

If you think making homemade jam is difficult, think again. Say hello to this all natural, lip smackin good chia seed jam. It’s rich, sweet, and has the perfect gel-like consistency. The chia seeds thicken the jam so it means you can pull back the sugar and dial up the flavour.

Go here for the recipe: Homemade Chia Jam 

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If you are looking for more delicious, healthy, protein-rich, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites