Recipe of the Month

Recipe of the Month

Mint Chocolate Coconut Pops

Enjoy our dairy-free version of a classic ice cream flavor

Recipe courtesy of Blue Flame Kitchen www.atcoblueflamekitchen.com/en-ca/recipes-menus/ recipes/mint-chocolate-coconut-pops.html

INGREDIENTS

• 1 can well-stirred canned coconut milk (13 1/2 oz/ 400 mL) • 1 cup dark chocolate chips • 1/4 cup liquid honey • 2 tsp mint extract

DIRECTIONS

1. Heat coconut milk, chocolate chips and honey in a small pot over heat until chocolate chips are melted. Whisk in mint extract until well-combined.

2. Pour coconut mixture into freezer pop moulds, leaving a 1/4 inch head space. Freeze until firm, about 24 hours.

3. Remove freezer pop moulds from freezer and run under warm water. This helps loosen popsicles. Alternatively, soak moulds in hot water for 30 seconds. Remove popsicles from moulds. Serve immediately.

Nutritional analysis per serving:

238 calories, 17 g fat, 2 g protein, 24.7 g carbohydrate, 1.4 g fibre, \9 mg sodium