We are heading into the long days of summer, and I’m looking for ways to beat the heat. This recipe is for those afternoons when the pool decks are too hot for bare feet. And, here in California, the kids can no longer run through the sprinklers to cool off because our lawns of soft, green grass are now brown, brittle spikes.
There are a few surprise ingredients that make these gluten-free and dairy-free fudge pops decadent. The gelatin gives a smooth texture, and the salt and coffee are old tricks to bring out the chocolate flavor. I keep small amounts of brewed coffee on hand to add to recipes by freezing leftover coffee in ice cube trays; when they are completely frozen, I pop them out of the trays and into a ziplock plastic bag stored in the freezer.
Fudge Pops, Gluten-Free & Dairy-Free
Makes 7 pops
1 can (13.5 oz) full-fat coconut milk
⅓ cup Hershey’s cocoa powder
1 tablespoon brewed coffee
1 pinch kosher salt
2 teaspoons Great Lakes (green can) gelatin powder*
¼ cup honey
Add all of the ingredients to a blender and whirl until smooth, about a minute or two, stopping to scrape down the sides as needed. Pour into pop molds and freeze until solid.
*The type of gelatin in this recipe is important. I use Great Lakes gelatin in the green can (collagen hydrolysate) because it dissolves in cold liquid, which is worth having on hand for the convenience. To use Knox gelatin, add the same amount of gelatin in a separate small bowl, pour a few tablespoons of hot water over to dissolve it, and then add it to the blender with the rest of the fudge pop ingredients.