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
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
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.