MEXICAN CHOCOLATE FUDGE POPS

By Christine Chitnis

Makes 6 pops

While traditional fudge pops are extremely tasty, I find them a bit lacking given their single flavour profile. By adding a bit of cinnamon and cayenne pepper, these fudgy pops pack a whole lot of punch and offer a more complex, layered flavour experience, at once creamy and chocolaty, while still delivering a spicy heat. However, if you are serving these pops to young children, you might choose to skip the cayenne.

One 13.5-ounce can full-fat coconut milk

5 tbsp unsweetened cocoa powder

4 tbsp honey

1/2 avocado

1 tsp pure vanilla extract

1/2 tsp ground cinnamon

1/4 tsp ground cayenne

1/4 tsp salt

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. 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 until hardened, at least 3 to 4 hours.

This recipe is from Icy, Creamy, Healthy, Sweet © 2016 by Christine Chitnis. (Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc., Boulder CO. www.roostbooks.com)

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