Chocolate Fudge Pops

The recipe makes 4 servings.

Ingredients:

3 scoops HLTH Code Chocolate
1/2 cup (120ml) heavy cream
1/2 cup (120ml) full-fat coconut milk, unsweetened
1/4 cup (60g) mascarpone cheese
1 Tbsp (16g) almond or macadamia nut butter
2 Tbsp (30ml) MCT oil or melted butter
1 tsp pure vanilla extract
2 tsp monk fruit sweetener (or to taste)
Optional: frozen fruit and chopped mixed nuts to garnish

Instructions:

Heat the heavy cream and coconut milk in a saucepan over medium heat. Add HLTH Code Chocolate and monk fruit sweetener. Whisk until smooth.

Remove from heat and stir in the mascarpone, nut butter, MCT oil (or melted butter), and vanilla extract until fully combined and smooth.

Divide the mixture into 4 popsicle molds and insert popsicle sticks.

Freeze for at least 4 hours until completely solid.

To release, run warm water over the molds for a few seconds before removing the pops.

Enjoy cold, and garnish with frozen fruit and/or chopped nuts for a beautiful presentation.

Nutritional breakdown per serving. Recipe makes 4 servings.

350 Calories
18g Protein
30g Fat
3.5g Fiber
7g Total Carbs
3.5g NET Carbs