Frozen Treats
Fudge Pops
Blending the mixture until completely smooth, with no visible cocoa specks, is what keeps these pops from tasting gritty once frozen, since freezing only makes any undissolved texture more noticeable, not less.
Ingredients
- 1 can full-fat coconut milk
- 1/3 cup unsweetened cocoa powder
- 1/3 cup allulose
- 2 tbsp almond butter
- 1 tsp vanilla extract
- pinch of salt
Method
- 1
Combine all ingredients in a blender.
- 2
Blend on high until completely smooth, with no visible cocoa specks or graininess — freezing only makes any undissolved texture more noticeable, not less, so blending thoroughly now is what keeps the finished pops smooth instead of gritty.
- 3
Pour into popsicle molds, filling each about 3/4 full.
- 4
Freeze for about 1 hour, until partially set, then insert popsicle sticks — inserting the sticks at this partially-frozen stage is what lets them stand upright in the center instead of sinking to the bottom or floating sideways in fully liquid mixture.
- 5
Freeze at least 5 more hours until completely solid (plus 6h freeze total). Run molds under warm water briefly to release.