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Wednesday, April 24, 2013

Chocolate Fudge Pops

We've had to set a limit on these Chocolate Fudge Pops at our house. Dylan is allowed to have one a day. The thing is, he chooses to have his one at 7:30 am so by 4:00 pm he's baffled (as am I sometimes) that it is still the same day. How could this be possible?

Other days we'll start one at 7:30, eat a little and put it back in the freezer, enjoy a few more licks after lunch and finally conquer it just before bed. Not that they're hard to eat. This ingenious simple mix is creamy and over the top chocolatey.

Chocolate Fudge Pops 
makes 5-6 frozen pops
from Relish

13 ounce can coconut milk, shaken
5 tablespoons unsweetened cocoa powder
2 tablespoons honey
1 teaspoon pure vanilla extract
1/4 teaspoon salt

This is a great basic chocolate pop that begs for creative additions. Next I'd like to add plump cherries to the mix.

I also used bathroom size dixie cups as molds and they worked great - just peel the paper off when you're ready to eat.

To make: Blend all ingredients until smooth and pour the mixture into ice pop molds (or dixie cups!). Insert the base and freeze for at least 2 hours, or until set. Loosen by running the molds under warm water. If you are using dixie cups the pops will have to set up in the freezer for a bit before they are able to hold the stick upright.


  1. Haha! He's so cute. Love the baffledness. These are on the summer to do list. And congratulations on another boy!!

  2. I love the sound of these and they look so delicious!

  3. It finally stayed consistently warm enough in the last month to even think about frozen pops. These were wonderful. I blended in a few dates for richness along with avocado for creaminess. Thanks for a simple summer-y treat!

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