Gluten-Free, Dairy-Free Fudge Pops

MAKES 8

  Yummmy!

 

I am craving chocolate fudgsicles, so I looked up this recipe and will be trying it tonight for sure. So no sad faces if this does not work for you because it has not been "Country Girl" tested yet! :-)
Hope you enjoy!

Celebrate summer with this revamped version of classic fudgsicles. They're easy to make and fun to eat. If you don’t have plastic Popsicle molds, use small paper cups and wooden sticks (sold in craft stores and online).
3 cups unsweetened lite coconut milk
½ cup honey or agavé nectar, extra to taste
¼ cup + 2 tablespoons arrowroot
    starch/powder or cornstarch
¼ cup unsweetened cocoa powder
⅛ teaspoon salt
2 ounces unsweetened baker’s chocolate,
    chopped into ½-inch pieces
2 tablespoons coconut butter or nut butter or 1 tablespoon coconut oil
1½ teaspoons pure vanilla extract
1. Combine coconut milk, honey or agave nectar, arrowroot, cocoa powder and salt in a 4-quart saucepan. Bring to a boil over medium heat, whisking frequently. Continue to cook and whisk as mixture bubbles and thickens, about 6 minutes.
2. Remove from heat. Add chocolate, coconut butter or nut butter and vanilla and stir until completely melted and smooth. Taste and add additional honey or agave nectar, as desired.
3. Pour into 8 Popsicle molds or small paper cups. Allow to cool slightly and insert Popsicle lids. Or freeze briefly and insert wooden sticks. If using paper cups, cover with foil, poking the stick through the foil.
4. Freeze until solid. To unmold, hold the stick and warm the outside of the cup with warm water until pop loosens. Serve immediately.

This recipe is from  Living Without, thanks!

I just could not come up with a Bible verse for this one....any one want to try?? Hey No glutton ones OK!