Ingredients

The following ingredients have 10 Servings
  • 13.5 ounces coconut cream (1 can)
  • 3/4 cup almond milk (or other low carb milk)
  • 3 tablespoons unsweetened cocao powder (or unsweetened cocoa)
  • 8 ounces unsweetened baking chocolate
  • 1 teapoon monk fruit liquid (or 1/2 teaspoon stevia drops)
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered erythritol (or other powdered sweetener (optional))

Instruction

  • Heat coconut cream, almond milk, and cocao powder in medium sauce pan over medium low heat until hot.
  • Whisk in the baking chocolate until completely melted.
  • Remove from heat and add in the sweetener drops and vanilla extract. Add powdered sweetener if needed to taste.
  • Pour into popsicle molds and place in freezer for 30 minutes. Add popsicle sticks and continue to freeze until set. Remove from molds and allow to thaw slightly before serving as they will freeze very hard.