Mexican Chocolate Fudge Pops

While traditional fudge pops are extremely tasty, I find them a bit lacking given their single flavor 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 flavor 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.
By | June 09, 2016

Ingredients

  • 1 (13.5-ounce) can full-fat coconut milk
  • 5 tablespoons unsweetened cocoa powder
  • 4 tablespoons honey
  • ½ avocado
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cayenne
  • ¼ teaspoon salt

Preparation

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 pop molds, insert sticks and freeze for at least 3 to 4 hours, until hardened.

Related Stories & Recipes

Icy Creamy Healthy Sweet

If you’re a health-conscious epicure with a sweet tooth, there is a way to enjoy the best of both worlds.

Berry, Lime and Coconut Buttermilk Frozen Yogurt

The combination of raspberries, coconut and lime with the tanginess of whole milk yogurt and buttermilk makes for an incredibly light, rosy-hued treat. The bright sweetness of raspberries pairs nicely...

Ingredients

  • 1 (13.5-ounce) can full-fat coconut milk
  • 5 tablespoons unsweetened cocoa powder
  • 4 tablespoons honey
  • ½ avocado
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cayenne
  • ¼ teaspoon salt
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60