Salted Mexican Chocolate Chia Pops

With summer coming to an end, I couldn't resist one more ice pop recipe. We are currently in the middle of a move so popsicles are about all the cooking we can do with everything in boxes.  And you're not tired of ice pops yet, are you? These ice pops have a little kick to them from the cayenne.  If that's not your thing, just leave it out.  The popsicles themselves are raw, so if you are looking for a raw recipe simply omit the chocolate drizzle or substitute melted raw chocolate.

Salted Mexican Chocolate Chia Pops

Ingredients:

2 cups raw cashew milk

1 tbsp chia seeds

scant 1/8 tsp cayenne

1/4 tsp cinnamon

1/3 cup raw honey

2 tbsp raw cacao

Drizzle:

1/2 cup dark chocolate broken up into small pieces

1/2 tsp sesame oil

flaky finishing salt (I used a mix of Maldon and Black Sea Salt)

Combine all the ice pop ingredients in a bowl and whisk to combine (or put them in a blender and pulse to combine).  Pour into popsicle molds and freeze.  Before serving add the chocolate drizzle:

Gently melt the chocolate in a double boiler.  Once the chocolate pieces begin to melt, add the sesame oil and whisk until smooth.  Using a knife, drizzle the melted chocolate over the ice pops.  Finish by sprinkling a pinch of salt on to the chocolate.  Eat immediately.

Looking for more popsicle recipes?  Check out these Fig & Coconut Popsicles and Coconut Rosewater Floral Popsicles!