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
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!
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