Chocolate Almond Breeze almondmilk is the perfect base for this quick, tasty fudge pop.

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Recipe Summary

prep:
15 mins
cook:
5 mins
additional:
8 hrs
total:
8 hrs 20 mins
Servings:
8
Yield:
8 pops
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together Almond Breeze, cornstarch, and extract in a small saucepan. Bring to a simmer, whisking frequently. Add coconut oil and cook over low heat for 5 minutes or until mixture has thickened, stirring frequently. Let cool, stirring occasionally.

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  • Stir in chocolate syrup and spoon into ice cream pop molds. Insert a handle or popsicle stick into each. Freeze overnight.

Cook's Notes:

Substitute butter for the coconut oil if desired.

If using popsicle sticks, cover each mold firmly with foil. Make a tiny slit in each and insert sticks.

Nutritional analysis per serving:
Calories 90
Total Fat 3.5g
Cholesterol 10mg
Sodium 65mg
Potassium 64mg
Total Carbohydrate 14mg
Dietary Fiber 1g
Sugars 10g
Protein 1g

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