mexican chocolate fudge pops
photo by Christine Chitnis
1 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
- In a small saucepan, combine coconut milk, cocoa powder, and honey. Place over medium-low heat and stir gently until cocoa powder and honey are completely incorporated. Remove pan from heat and set aside.
- Pour mixture into a blender and add avocado, vanilla, cinnamon, cayenne, and salt and blend until smooth. Pour liquid into pop molds, insert sticks, and freeze for 3-4 hours, until hardened.
Makes 6 pops.