Thursday, September 10, 2015

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)

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.

Wanna make your own almond milk?
Read this.

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