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Gluten Free Friday – Fudge Pops!

July 24, 2009
Just because we’re not exactly having a warm summer doesn’t mean that the kids aren’t searching the freezer for popsicles! I posted a couple of recipes for homemade ones last summer, so this year I’ll add a couple of recipes for fudge pops. I usually have trouble finding fudge pops that don’t have wheat starch or barley malt, so I was delighted to find a recipe for the in the current issue of Living Without Magazine. They are also dairy free – using coconut milk as the base. The fudge pops turned out delicious, so then I experimented a bit and made a batch we like to call Java Crunch Fudge Pops – after a favorite ice cream of ours.

Fudge Pops

3 cups unsweetened coconut milk (Whole Foods now offers this in the dairy case – in cartons!)
1/2 cup honey or agave
1/4 (heaping) cup of arrowroot starch or cornstarch
1/4 cup cocoa powder
1/8 tsp salt
2 oz unsweetened baking chocolate (chopped)
1 Tbsp coconut oil (or 2 Tbsp nut butter)
1 1/2 tsp vanilla

Combine coconut milk, honey/agave, cocoa powder, arrowroot/cornstarch, and salt in a pot and bring to a boil over medium heat – whisking until thickened. Remove from heat and stir in baking chocolate, coconut oil, and vanilla. Pour into popsicle molds and freeze.

Java Crunch Fudge Pops

2 cups coconut milk
2 packets instant decaf coffee granules
1 1/2 cup hot water
1/4 (heaping) cup arrowroot starch or cornstarch
1/4 cup cocoa powder
1/8 tsp salt
1 0z unsweetened baking chocolate
1 Tbsp coconut oil or nut butter
1 1/2 tsp vanilla
1/2 cup chopped Heath Bar pieces (available in bags on baking aisle)

Heat 1 1/2 cups water in saucepan, and dissolve coffee granules in hot water. Add coconut milk, arrowroot/cornstarch, cocoa powder, and salt. Bring to boil over medium heat – whisking until thickened. Remove from heat and add baking chocolate, coconut oil, and vanilla. Let cool and stir in Heath Bar pieces. Pour into popsicle molds and freeze.