Recipe for paleo Dark Chocolate Fudge Pops. It seems everyone has some form of a fond memory of enjoying a frozen treat when the Summer days are at their hottest. Sub-zero chocolately goodness flowed out the back of the ice cream truck, and ice blue abominable snowman feet with gumball toenails danced on rainbows. They contain magnesium-rich cocoa butter, collagen building gelatin, anti-oxidant rich avocado and even the option for bone marrow (hey, the french do it! ). 1/2 cup cacao powder (or more to taste – please note that the chocolate flavor is less strong when frozen so you might want to use more than you’d think.
Fudge popsicles remind me of hot summer camp days, merry-go-rounds, and city parks. So very good and rich, like eating a frozen brownie!
Recipe for paleo Dark Chocolate Fudge Pops. Made with magnesium-rich cocoa butter, collagen building gelatin, anti-oxidant rich avocado and even the option for bone marrow (hey, the french do it! ). That said, these are rich, creamy and incredibly satisfying in their mini fudge pop version! My other recommendation is that – if you are using dixie cups as molds – you do not push your popsicle sticks into the mixture straightaway; if you freeze the fudge pops for 10 – 15 minutes first, then add the sticks, they are less likely to float up or tip sideways. Chocolate ice cream is undoubtedly one of the most popular single-flavored ice creams out there, and shares company only with vanilla and strawberry. The best part is that it uses easy ingredients like frozen strawberries and coconut milk so you don’t have to take any elaborate steps to enjoy this.