Sugar Free Fudge Pops

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Ingredients

[{"selector":"#anim-adb8362b-79a1-45e2-843e-17c8d3077106 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(51.813322415163846%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] ▢13.5 ounces coconut cream 1 can ▢¾ cup almond milk ▢3 tablespoons unsweetened cocao powder ▢8 ounces unsweetened baking chocolate ▢1 teaspoon monk fruit liquid or ½ teaspoon stevia drops ▢1 teaspoon vanilla extract ▢2 tablespoons powdered erythritol

Heat coconut cream, almond milk, and cocao powder in medium sauce pan over medium low heat until hot.

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Whisk in the baking chocolate until completely melted.

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Remove from heat and add in the sweetener drops and vanilla extract. Add powdered sweetener if needed to taste.

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Pour into popsicle molds & place in freezer for 30 minutes. Add popsicle sticks & continue to freeze until set.

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Remove from molds and allow to thaw slightly before serving as they will freeze very hard.

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