Allergy-Free Fudge Pops

Trust me when I say that fall can't come fast enough.

Before summer bows out,

we thought we'd try a fabulous easy recipe,

to help us get through the last days weeks of 

a sweltering summer.

With just a few simple ingredients,

we followed the directions on the almond milk box,

and were on our way to a fudgi-licious delight!

 The best part?

This recipe is allergy-friendly.

We dumped the fixins into a pot,

turned on the heat and stirred.

In just a few mintues,

the concoction was smooth and thickened.

It'll thicken even more once frozen.

The aroma was heavenly!

We had enough to fill up all four of our molds

and a bit left over.

We filled the lids of some of our glass bread pans

and made granita.

No leftovers here!

 Just adding a bit of warm water to the outside of the mold,

helps them come out quite easily.

The granita is simply scraped out with a spoon.

Creamy Fudge Pops 

(gf, df, sf, ef)

(Silk)

2 C unsweetened almond milk

3 T unsweetened cocoa (we use Special Dark)

2 T cornstarch

1/4-1/2 C honey (or sugar)

1 t vanilla

pinch o' salt

Combine all ingredients in a small saucepan over medium heat.

Stir constantly, until thickened, about 3-4 minutes.

Remove from heat and cool 10-20 minutes.

Pour into molds and freeze at least 4 hours.

Enjoy!

Wanna make your own almond milk?
Read this.