I'm so excited to share this popsicle recipe from my friend Christine Chitnis' cookbook, Icy Creamy Healthy Sweet for #popsicleweek. Christine and I met last fall at a food photography workshop in New York City, and we instantly hit it off. She shares a similar love of vegetables, healthy eating, gardening and after one shared meal together at ABC Kitchen, I could tell that we were kindred spirits. She casually mentioned that she had written three books and that her most recent one was all about healthy frozen treats. I was of course super impressed and couldn't wait to check it out. I waited all winter and now that it's officially summer, I'm here to share these Mexican Fudge Pops!
Her book has lots of dairy-free ice creams, fruit forward ice pops, frozen yogurt, granitas, slushies, shakes and more. Basically any and all frozen treats that you can feel good about eating!
I picked this recipe because, duh! I'm Mexican. And I love chocolate. But really, who doesn't want to make a healthier fudgesicle? This recipe is super simple but I have to be honest and tell you that the first time I attempted these, they were a total pinterest fail. I failed to read Christine's tips for better success when making popsicles and it was a bit of a disaster. I'm impatient and sometimes I get so excited to dive into making something that I gloss over the necessary information. 😬 Well, lesson learned. I had to text Christine with my tail tucked between my legs and tell her that my popsicles had gone horribly wrong. She quickly assessed the situation (I sent her an embarrassing photo of them) being the frozen treat professional that she is and told me how to remedy my next batch. I followed her instructions and my next batch came out perfectly. Hooray!
Popsicles are very easy to make if you follow a few tips:
1. Never fill the popsicle molds to the top or overfill them (guilty)
2. Don't push the popsicle sticks all the way down to the bottom of the mold. Otherwise you're left with not enough stick to hold on to. (also guilty)
3. Freeze them overnight to ensure that they're thoroughly frozen
4. Run hot water over the molds to loosen them before removing
That's it! Follow these tips and you'll be on your way to beautiful popsicles like these.
* Styling note: I left the popsicles uncovered in the freezer for 48+ hours to get this frosty look.
One 13.5-ounce can full-fat coconut milk
5 tablespoons unsweetened cocoa powder
4 tablespoons honey (raw, local if possible)
1 teaspoon pure vanilla extract (I prefer Mexican vanilla)
1/2 tsp ground cinnamon
1/4 tsp ground cayenne (I used maras/aleppo pepper instead because I prefer it to cayenne)
1/4 tsp 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 or maras/aleppo pepper, and salt and blend until smooth. Pour the liquid into the pop molds, insert sticks and freeze for at least 4 hours (I recommend overnight), until hardened.
* For the garnishes: melt 1 bar of dark chocolate and dip the tops of the popsicles into the melted dark chocolate. Immediately dip the popsicles into your choice of garnish. I used cacao nibs, bee pollen and moroccan rose petals.
Supplies: I purchased these popsicle molds on amazon but you can use small paper cups or shot glasses if you don't want to purchase pop molds.
Happy Summer and happy #popsicleweek, everyone! I hope you get a chance to make these dairy-free pops and check out Christine's other recipes for frozen treats in her book. I love that they're healthier and use only natural sweeteners.
What's your favorite kind of popsicle? If you're looking for more popsicle inspo, check out all of the other bloggers sharing recipes on Instagram for popsicle week. Thanks for including me in the fun Wit & Vinegar!