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 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)