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Healthy Chocolate-Chia Pudding Pops

Yields
4 servings

These pops are uber-fudgy, thanks to a combo of chia seeds and cocoa powder. If you don’t have the patience to wait for the frozen version-no problem, the pudding is just as delicious.

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ingredients

cups 2-percent milk
2
ounce semisweet chocolate, finely chopped
3
tbsp unsweetened cocoa powder
2
tbsp light agave nectar
Kosher salt
2
tbsp chia seeds
½
tsp pure vanilla extract
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directions

Notes

Special equipment: Four 3- to 4-ounce ice pop molds.

Step 1

Combine the milk, chocolate, cocoa powder, agave and a pinch of salt in a medium saucepan and set over medium-low heat. Cook, whisking constantly, until the chocolate melts and the cocoa dissolves, 6 to 8 minutes. Pour the chocolate mixture into a medium bowl. Stir in the chia seeds and vanilla. Let cool to room temperature, about 1 hour.

Step 2

Cover and refrigerate the mixture until chilled and the chia seeds are plumped, about 1 hour more, stirring halfway through.

Step 3

Divide the mixture evenly among four 3- to 4-ounce ice pop molds. Freeze until solid, at least 8 hours and up to overnight. Let sit at room temperature for a few minutes before unmolding.

Step 4

The pops will keep in the freezer for up to 2 weeks.

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