These Mexican Chocolate Popsicles are my new favorite! Fudgy and creamy – but dairy free – with a spicy after kick! And made from just 5 simple whole food ingredients.
This recipe uses fair trade organic cacao powder, rather than cocoa powder. Cacao powder is cocoa powder’s less processed cousin, which is higher in antioxidants and trace minerals like magesium, selenium and manganese. You can certainly substitute regular cocoa powder if that’s what you have on hand – they’ll still taste great!
In place of dairy, I use Thai Kitchen Organic Coconut Milk in these popsicles. It is thick, rich, and creamy without any added sweeteners. They carry it at my local Costco at a good price – so I call that a win. I put it in all kinds of things – from smoothies to curries – whenever a creamy dairy substitute is needed.
These Mexican Chocolate Posicles could not be simpler to make. Just plop everything into a blender, whiz it around, and pour it into popsicle molds. Pop them into the freezer, and in a few hours you’ll have a creamy, chocolately treat with a nice kick.
Give them a try and let me know how you liked thse Mexican Chocolate Popsicles in the comments!
Mexican Chocolate Popsicles
- 1 can full fat organic coconut milk
- 1/4 cup cacao
- 1/4 cup maple syrup
- 1 tsp ground cinnamon
- 1/16 tsp cayenne pepper
- Combine all ingredients well in a blender.
- Pour into popsicle molds.
- Freeze 2 or more hours, until hardened through.
- Popsicle molds