Mexican Chocolate Fudgesicles
These Mexican chocolate fudgesicles are so insanely chocolatey and deliciously rich you'll want to keep them all for yourself. Low carb and dairy free.
For the Chocolate Coating
Heat the coconut milk in a saucepan until it bubbles.
Take off the heat and add the chocolate, cocoa powder, powdered erythritol, vanilla extract, cinnamon and nutmeg. Stir until the chocolate is dissolved and the mix is well-combined.
Let the mix cool and taste. Add liquid stevia if you prefer more sweetness.
Pour into popsicle moulds (about 1/3 cup / 80 ml each). I love these silicone moulds! Add sticks and freeze around 4 hours.
To make the coating, melt the chocolate and coconut oil in a waterbath. For this, you place a bowl int a larger bowl which you have filled with boiling water. The water heats the smaller bowl from the outside, which causes the chocolate and coconut oil to melt.
Remove the fudgesicles from the moulds by running some hot water over them. Dunk popsicles into the chocolate or drizzle it over and sprinkle with topping, if using.
The nutrition facts have been calculated on the basis of 10 fudgesicles. My moulds were a little larger than Martina's, so I ended up with 8 fudgesicles. They were a GENEROUS portion though, so I think next time I'll pour in a little less so I'll end up with 10 as well.
If you want an extra nutritious fudgesicle, replace 1 large avocado (200g) for 1/2 can (200 ml / 6.7 oz) of coconut milk and blend it with the mix just before pouring into the moulds.
You can reuse the wooden sticks! Just pop them in the dishwasher :)
I love silicone moulds - they're one of my 10 essential low carb kitchen gadgets. Life is better when cooking is made easy!!
Serving: 80g | Calories: 273kcal | Carbohydrates: 7.8g | Protein: 3.8g | Fat: 27.3g | Fiber: 2.6g