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