Sommer Collier is a wife and mother who is always looking for ways to make life just a little more interesting. She developed a love for cooking by standing on a wooden chair, watching her mother and grandmother cook as a little girl. Then later her eyes were opened to the vast possibilities in the culinary world through a series of international mission trips and travel experiences as a teenager. After breathing in the spicy air in the open markets of Africa, India and China, she knew her life would never be the same.
She started ASpicyPerspective.com after teaching cooking classes for several years with the intention of helping the average spatula owner to feel a bit more comfortable in their kitchen. Nowadays she shares easy-to-make recipes, with a touch of moxie, as well as travel content with the hope of encouraging her readers to break out of their comfort zone and taste the world around them.
She lives in Asheville, North Carolina with her husband lovingly known as Lieutenant Dan (for no other reason than she met him right when the movie Forrest Gump came out), two scrappy kids with highly developed taste buds, and her golden retriever Kona Because (she believes) all animals should be named after places youd like to live.
She travels with her family as often as possible, always looking for new ways to experience this delicious life.
Paleo Frozen Hot Chocolate Pops w/ Honey Marshmallows
- Pour or scoop the coconut milk into a saucepot. Place over medium heat. Add the Wholesome Organic Coconut Palm Sugar, cocoa powder, vanilla extract and salt. Stir and bring to a simmer to dissolve the sugar. Whisk until completely smooth. Remove from heat.
- Allow the mixture to cool for a few minutes. Spray the popsicle molds with coconut oil. Then pour the mixture into the popsicle molds, 3/4 full, and place in the freezer.
- Then start the paleo marshmallows. Pour 1/4 cup of water in a large bowl. Stir in the gelatin and set aside. Pour the remaining 1/4 of cup water in a large stockpot with the Organic Honey, vanilla and salt. Bring the honey mixture to a boil, then insert a candy thermometer and boil until the mixture reaches “soft ball” state at 240 degrees F.
- Pour the hot honey mixture over the gelatin and whip with a hand mixer or immersion blend until light and fluffy. It should look like meringue. Then remove the popsicles molds from the freezer and scoop the marshmallow topping into each mold. Press a popsicle stick down in the center of each popsicle, making sure it is mostly in the chocolate layer, then place back in the freezer. Freeze until solid.
- To unmold: Flip the popsicle mold over and run warm water over casings for 30-60 seconds. Gently pull each popsicle out and enjoy!
- For the Paleo Frozen Hot Chocolate Pops:
- 2 – 13.5 ounce cans full fat unsweetened coconut milk (3 1/3 cups)
- 1 cup Wholesome Coconut Palm Sugar
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon gluten free vanilla extract
- 2 pinches sea salt
- Non-stick coconut oil spray
- For the Paleo Marshmallow Layer:
- 1/2 cup water
- 1 1/2 tablespoons paleo gelatin
- 1/2 cup Wholesome Organic Honey
- 2 teaspoons gluten free vanilla extract
- 1 pinch sea salt