Mexican Chocolate Fudge Pops
Playing with pops today! I dipped the Mexican Chocolate Fudge Pops from my book into chocolate and rolled them around in various toppings (bee pollen, toasted coconut, matcha, and cacao nibs) for an afternoon treat. The boys went nuts!! The secret ingredient to these dairy free treats: avocado!! Makes these pops super creamy!
Recipe Intro From feedfeed
Recipe from Icy, Creamy, Healthy, Sweet by Christine Chitnis © 2016 by Christine Chitnis. Recipe and images reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. www.roostbooks.com.
One 13.5-ounce can full-fat coconut milk
5 tablespoons unsweetened cocoa powder
2 tablespoons honey
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cayenne
1/4 teaspoon salt
1. In a small saucepan, combine the coconut milk, cocoa powder, and honey. Place over medium-low heat and stir gently until the cocoa powder and honey are completely incorporated. Remove from the heat.
2. Pour the mixture into a blender, add the avocado, vanilla, cinnamon, cayenne, and salt and blend until smooth. Pour the liquid into the pop molds, insert sticks, and freeze for at least 3 to 4 hours, until hardened. If desired, dip ends into melted chocolate and roll in various toppings such as bee pollen, cacao nibs and toasted coconut.