Chocolate Almond Milk

Fudge Popsicle's

Yield 12 pops 

Needed: 12 Popsicle molds, as seen in the above picture or you can use Small Dixie cups (or choice)

12 wooden ice cream sticks (buy at any 99 cent store)

Ingredients:

3 cups Unsweetened Almond Milk (Option: use Sweetened Almond milk)

10 Tablespoons of Unsweetened Cocoa Powder

1/3 cup honey or Maple syrup

1/4 cup sugar 

1 teaspoon of Almond Extract

Method:

-In a blended add all the ingredients, and blend until, smooth and the cocoa powder is dissolved.

-Divide between your chosen molds.

-Set on a tray, and place in the freezer, until the pops start to freeze, but still pliable; than stick a pop stick in the center of each mold; return to the freezer till they are fully frozen.

When fully frozen, run each mold under super hot water, and remove each Popsicle, and store in a zip lock freezer bag.

Chef's Note: If you use Sweetened Almond Milk, reduce, the amount of sugar to half.

Also, use can replace the Almond Milk, with full fat Coconut Milk- you would need 2 13oz cans of coconut milk. I use the Thai coconut milk.- the method is the same as the Almond Milk pops.

Enjoy,

Chef Ed