These cheerful sunflower lollipops are made with white and dark chocolate and flavored with passionfruit powder. They’re just the right balance of tangy and sweet. They’re easy to make and perfect for gifts, parties, or simply brightening someone’s day. It’s like taking a bite of sunshine!
It’s sunflower season! I was asked to make these lollipops for a baby shower and I thought I would share the recipe because they’re so fun, easy and cute!
The Ingredients
- White chocolate. Either vegan or regular white chocolate can be used.
- Passionfruit powder. This can easily be purchased online or at some health food stores. It gives a wonderful tangy flavor to the white chocolate.
- Dark chocolate. I like to use dark chocolate for the center of the flowers. It balances out the sweetness of the white chocolate. Use your favorite dark chocolate.
- Turmeric. It adds a brighter yellow color to the white chocolate. Start with a little bit and add more as desired.
How To Make The Lollipops
These chocolate lollipops come together in just 30 minutes. They can also be made ahead of time and stored in the refrigerator until you’re ready to serve them.
To make these lollipops, you’ll need a flower shaped mold, which can be easily purchased online. I prefer using silicone molds for chocolate because they make it easy to remove the finished treats without damaging their shape. Just be sure to choose a food grade silicone mold.
Below, I’ll walk you through the basic steps. For the complete ingredient list, measurements, and detailed instructions, be sure to check the recipe card.
- Place the molds on a cutting board (easier to transfer to the fridge) and place in the lollipop sticks.
- Melt the dark chocolate and pour it into the center of the flower. Place it into the fridge.
- Melt the white chocolate and add the passionfruit powder and turmeric.
- Pour it into the mold to fill it. Place into the fridge to set.
- Wrap them with lollipop bags or keep them in a sealed container in the fridge until ready to use.
Do I Need To Temper The Chocolate?
Whenever I make chocolates at home for family and friends, I usually skip tempering. The chocolate won’t be quite as shiny or have that satisfying snap, but I find tempering to be such a pain, especially with white chocolate, which is more sensitive and can be trickier to work with.
If you want chocolate that’s shiny, has a nice snap and stays stable at room temperature, then tempering is definitely the way to go. Tempering doesn’t change the taste of the chocolate, it simply improves its appearance, texture, and stability.
With that said, when I’m making chocolates at home, they’re usually eaten within a few days, so I don’t worry too much about the discoloration (bloom) that can develop in untempered chocolate after a week or so. For homemade treats that are going to be enjoyed quickly, I’m perfectly happy to skip the extra step!
Why You Will Love These Chocolate Lollipops
✓ Bright and cheerful
✓ Easy to make
✓ No-bake
✓ Fun for kids
✓ Perfect for summer
Looking For More Chocolate Recipes?
- Easy Vegan Peppermint Patties
- Chocolate Peanut Butter Lollipops
- Vegan Rum Balls
- Gingerbread Truffles
- Vegan White Chocolate With Superfoods From Scratch
- Easy Vegan Bounty Bars
Passionfruit Chocolate Lollipops
Ingredients
- 2 cups chopped white chocolate
- 1/3 cup chopped dark chocolate
- 2 tablespoons passionfruit powder
- 1/2 teaspoon turmeric, for color or more as needed
Instructions
- Place the lollipop molds onto a cutting board (this makes it easier to transfer to the fridge). Place in the lollipop sticks.
- Melt the dark chocolate. To do this add the chopped chocolate to a medium sized, heat proof bowl. Fill a small pot with about 2 inches of water. Place it on the stove and sit the bowl of chocolate on top. The bowl should not be touching the water in the pot (double boiler method). Bring the pot to a simmer then turn to low. Stir the chocolate occasionally as it melts. Do not overheat.
- Carefully remove the bowl from the pot, making sure that no water from the bottom of the pot gets into the chocolate. Use a teaspoon to fill the center of the flowers with the melted chocolate. Gently tap the molds to release any air bubbles. Place into the fridge.
- In the meantime, melt the white chocolate. Use the same method as melting the dark chocolate. Once it's melted, carefully remove the bowl from the pot. Add the passionfruit powder and stir. Add a small amount of turmeric and add more until you reach the desired color.
- Remove the mold from the fridge. Use a teaspoon to fill the rest of the mold with the white chocolate mixture. It will be slightly thick from the powders, gently smooth it out with the spoon. Gently tap the mold to remove any air bubbles and distribute the chocolate evenly. Place it back into the fridge to set, about 30 minutes.
- Once the chocolate is set, remove it from the molds and wrap it with a lollipop bag. If you don't have bags they can be kept in an airtight container until ready to serve. Store them in the fridge for up to one week. Enjoy!
Notes
Nutrition
DID YOU MAKE THIS RECIPE?
Your feedback is always appreciated! Please leave a comment and star rating below. If you have a question please ask me in the comment section and I will get back to you ASAP. Thank you so much for stopping by and happy eating always!
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