It's my last week of freedom before returning to work, and it's H-O-T. I'm keeping cool with these Mexican mocha fudgesicles. If you like fudgesicles and the flavors of Mexican mochas, you'll love these.
1 can coconut milk
2 tbsp maple syrup
1 tsp vanilla extract
½ frozen banana
2 tbsp cocoa powder
2 tbsp instant coffee powder
1 tbsp ceylon cinnamon
⅛ tsp cayenne pepper
1 tbsp grass-fed gelatin
Melted dark chocolate for drizzling (optional)
Add all the ingredients except for the melted chocolate to a high speed blender, and blend until smooth.
Pour evenly into popsicle molds and freeze for at least 4 hours.
Once the fudgesicles are frozen solid, run the molds under hot water for a few seconds to loosen them up.
If you're planning to drizzle them with the melted chocolate, place the fudgesicles on parchment paper, drizzle on the chocolate, and then place them in the freezer for another 30 minutes.