Long Before Starbucks . . .
Sub-zero chocolately goodness flowed out the back of the ice cream truck, and ice blue abominable snowman feet with gumball toenails danced on rainbows. The rainbows, of course, came from the band of My Little Ponies who’d joined the caravan of children chasing the truck down the street. What’s not to love, right?
The danger in thinking this way, of course, is that you just might have the audacity to chase down an ice cream truck when you’re sixteen. When this happens you’ll hear yourself say “I’d like a screwball, please” as if it were the very first time. And you’ll think, “Man, is there a popsicle name here that won’t make me blush?”
It’s Then That You Realize . . .
That you were right about the rainbows, but wrong about the source. They don’t come from Fluttershy’s home just behind the waterfall below the clouds . . . they come from the carinogenic and ADD-inducing red #40, yellow #5, and blue #2!
Fortunately, there is a healthier way to capture the joy of frosty goodness on a hot summer day . . . homemade popsicles! Delicious, tried-and-true recipes with a nutrient-dense twist. Take the fudge pudding pops below, for example. They contain magnesium-rich cocoa butter, collagen building gelatin, anti-oxidant rich avocado and even the option for bone marrow (hey, the french do it!).
You’ll love them, I promise. Ready? Set! Summer!
Note: Chocolate is GAPS legal if it doesn’t create digestive problems for you personally. More info here.
Homemade Fudge Pudding Pop Recipe
Unlike juice pops, this recipe can hold a popsicle stick in place. Some of the recipes I’ll be sharing later this season will do much better with a mold like this stainless steel set I bought after my BPA-free mold broke last year. So much better, and BPA-free doesn’t mean anything anyway!
For now, you can just use dixie cups and popsicle sticks from the craft store
- 2 ripe avocados, peeled and seeded
- 1 large ripe banana
- 1/4 cup to 1/2 cup raw honey (depending on your preference)
- heaping 1 ounce food grade cocoa butter (weight), or 1/4 cup melted (where to buy cocoa butter)
- 1/2 cup cocoa powder (or more to taste – please note that the chocolate flavor is less strong when frozen so you might want to use more than you’d think. And also, cocoa contains caffeine )
- 1 teaspoon vanilla extract
- 1/4 teaspoon unrefined sea salt (where to buy quality salt)
- 2 teaspoons grassfed gelatin
- 2 cups hot coconut milk or raw milk if you’re not on GAPS (where to buy coconut milk, how to make your own coconut milk, where to find raw milk)
- 2 tablespoons to 1/4 cup bone marrow (optional )
- nuts (optional – where to buy nuts)
- Place coconut milk on the stove until it is hot (but not boiling), then remove from heat and set aside
- In a medium mixing bowl add the gelatin and 2 tablespoons of coconut milk/milk to allow it to set up.
- In a double boiler or small pot set over simmering water, melt the cocoa butter completely.
- Remove cocoa butter from heat and stir in with the remaining hot coconut milk.
- Slowly add coconut milk mixture to gelatin, whisking thoroughly until the gelatin is completely dissolved
- Add coconut milk mixture and all other ingredients (except nuts) to a blender and puree until smooth.
- Taste and make sure it is chocolately/sweet enough. Add cocoa powder and honey as needed.
- Pour fudge pudding into popsicle mold/dixie cups and sprinkle base with nuts if desired. Freeze for at least 2 hours.