Yield: 4 servings Prep time: 4 minutes, plus 4 hours to set

1 cup unsweetened almond milk, homemade (here) or store-bought

2 teaspoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener (see here)

3 tablespoons unsweetened cocoa powder (see Note)

2 ounces cream cheese (¼ cup) (or coconut cream if dairy-free)

2 teaspoons raspberry extract

½ teaspoon fine sea salt

SPECIAL EQUIPMENT:

4 (3-ounce) ice pop molds

  1. Place all of the ingredients in a blender and blend until smooth.
  2. Pour into four 3-ounce ice pop molds. Place in the freezer until set, about 4 hours.
  3. Store in the freezer for up to a month.

Note:

Three tablespoons of cocoa powder will create pops with a milk chocolate flavor. If you would like dark chocolate pops, increase the amount of cocoa powder to 5 tablespoons.

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