In recognition of record high temperatures we reached today, here’s a great recipe to beat the summer heat. They’re even better than I remember fudgesicles being as a kid. This recipe is gluten free, sugar free, dairy free and low on the glycemic index. …it’s also Yummy!
Cocoa-Coco Pops
2 T. cocoa powder, dutch process is richer
2 T. agave nectar
½ tsp vanilla
1 can coconut milk (13.5 oz or so)
¼ cup shredded unsweetened coconut
In a small bowl mix together ¼ cup coconut milk, cocoa, agave nectar and vanilla. It will make a thin paste.
In a saucepan heat remaining coconut milk to a boil. Remove from heat and whisk in cocoa mixture. Let cool for 15 minutes. Divide coconut among popsicle molds. Pour cocoa mixture into popsicle molds. Freeze for 3-6 hours. Overnight will give you pops that don’t melt as quickly.
Depending on the size of your mold, this makes 4 – 6 popsicles. Be sure to use a napkin!
That looks GREAT!! What is agave nectar? What do you mean, I can google it?
Haha, did you Google it?
Agave nectar is a blessing to me, because it’s a sweetener my husband can have without getting foggy headed and joint aches. For several years now, I’ve had to avoid all recipes and ingredients with any kind of sugar. Believe me, it’s HARD to find things like mayo and spaghetti sauce without some kind of dextrose, fructose, glucose, sugar, corn syrup… oh, the list goes on.
Agave nectar comes from the agave plant (the same one they make tequila from) and is a dark syrup, a little thinner than honey. But the important thing for us is that is it low on the glycemic index, meaning it won’t cause spikes in your blood sugar. Not a bad thing for anybody, even if they don’t get aches and fuzzies from sugar.