Olive Oil and Chocolate Rosemary Ice Pops Recipe

Last Update: September 28, 2022

In the Thrive Market test kitchen, we’ve been devouring our newest obsession—ice pops! Unlike the artificially dyed and sweetened treats we used to devour as kids, these treats are made with superfood ingredients like olive oil and cacao powder, and sweetened with coconut sugar. You can find the recipe in Liz Moody’s new cookbook, Glow Pops. Liz started her blog, Sprouted Routes, as a way help others discover an easy path to living a healthy life, and believes it should be glamorous, gorgeous, and bursting with flavor. We think so, too!

“The chocolate and rosemary here hit your tongue first—sweet, rich, and earthy—before being grounded by the savory olive oil. The result is rich, creamy, and luxurious. This is a pop you can serve as dessert after a swanky dinner party. Afterward, you can tell your friends they consumed tons of heart-healthy fat, plenty of antioxidants ,and even a bit of antiviral and antibacterial essential oils. They might even thank you, or they might be too busy asking for more.”
—Liz Moody, from her cookbook Glow Pops

Olive Oil and Chocolate Rosemary Popsicles

Yield: 8 to 10 popsicles
Active Time: 10 minutes
Total Time: 4hour and 20 minutes


6 tablespoons coconut sugar
1 ⅔ cup full-fat coconut milk
3 sprigs fresh rosemary
6 tablespoons cacao powder
2 tablespoons olive oil
Flaky sea salt, for garnish


In a small saucepan, combine the coconut sugar and coconut milk over medium heat, stirring, until the sugar has dissolved. Add the rosemary and bring to a boil, then remove from heat. Cover and let steep for 20 minutes.

Remove and discard the rosemary, then transfer the mixture to a blender. Add the cacao and olive oil; blend until completely smooth.

Pour the mixture into pop molds. Freeze for 1 hour, then insert sticks and freeze for at least 4 hours more, or until solid. Just before serving, unmold the pops and sprinkle generously with flaky sea salt.

Reprinted from Glow Pops. Copyright © 2017 by Liz Moody. Photographs copyright © 2017 by Lauren Volo. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Recipe by: Liz Moody
Photo credit: Paul Delmont

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Nicole Gulotta

Nicole Gulotta is a writer, author, and tea enthusiast.

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