Ingredients

The following ingredients have 4 Servings
  • 1/2 cup boiling (or nearly boiling) water
  • 2 teaspoons unflavored gelatin
  • 1/4 cup allergy friendly mini chocolate chips
  • 1 cup canned full fat coconut milk
  • 1 cup lite canned coconut milk (chopped)
  • 2 Tablespoons cocoa powder
  • 2 Tablespoons pure maple syrup ((for sugar free, replace with baking Stevia))
  • 2 teaspoons vanilla extract
  • Stevia drops (optional)
  • Popsicle Molds

Instruction

  • In a small heat-proof bowl or cup, combine the boiling water with the gelatin. Whisk until the gelatin dissolves, then let stand for about 5 minutes.
  • Whisk the mini chocolate chips into the hot water gelatin combo until the chips melt. Set aside.
  • In a medium bowl, whisk together the coconut milks, cocoa powder, maple syrup, vanilla, and Stevia drops (if using). Whisk until combined. 
  • If the cocoa powder is difficult to mix smoothly into the coconut milk, you can use an immersion blender (or a regular blender) to mix things smoothly.
  • Combine the gelatin mixture into the coconut milk mixture and whisk together by hand. 
  • Portion the mixture evenly among popsicle molds. With my molds, this fills about 9 molds, but depending on what size molds you have, it may fill more or less. 
  • Place in the freezer. Freeze for at least 6 hours or overnight. Enjoy!