MEXICAN CHOCOLATE FUDGE POPS

mexiChocPop

Makes 6 Pops

While traditional fudge pops are extremely tasty, I find them a bit lacking given their single flavor profile. By adding a bit of cinnamon and cayenne pepper, these fudgy pops pack a whole lot of punch and offer a more complex, layered flavor experience, at once creamy and chocolaty, while still delivering a spicy heat.

However, if you are serving these pops to young children, you might choose to skip the cayenne.

1 (13.5-ounce) can full-fat coconut milk
5 tablespoons unsweetened cocoa powder
4 tablespoons honey
½ avocado
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground cayenne
¼ teaspoon salt

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.

Pour the mixture into a blender, add the avocado, vanilla, cinnamon, cayenne and salt and blend until smooth. Pour the liquid into pop molds, insert sticks and freeze for at least 3 to 4 hours, until hardened.

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