Ingredients
- ▢1 can coconut milk
- ▢¼ cup natural almond butter
- ▢3 tablespoons Monk fruit, granular more to taste
- ▢2 tablespoons granulated coffee, diluted in ¼ cup hot water
- ▢½ cup sugar free dark chocolate, optional
Instructions
- Place all the ingredients, except the dark chocolate, in a blender. Blend until combined.
- Pour the liquid into the popsicle molds. Don’t forget to add the popsicle sticks to the molds.
- Freeze them for at least 4 hours or until completely hardened.
- Keep them in the freezer for up to 2 months.
- Optional: before serving, coat them with melted chocolate; it will immediately harden and give an extra crunchy bite.
Notes
- Adjust sweetness to your taste. When using coffee and dark cacao powder, bitterness can differ from one brand to another and from my taste to others’ as well.
- For storing them, I recommend placing these popsicles in an airtight plastic bag, making sure to place parchment paper or wax paper in between the popsicles to prevent them from sticking together.
Nutrition
Calories: 259kcal | Carbohydrates: 8g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 9mg | Potassium: 218mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 3mg
