Chocolate Creme De Menthe Pops Recipe

Ingredients

• 2 cups unsweetened vanilla almond milk
• 4 ounces cream cheese (about ½ cup)
• ½ cup chopped avocado (about ½ avocado)
• ½ cup fresh mint leaves
• 2 tablespoons powdered erythritol
• 1 teaspoon stevia glycerite (or more to desired sweetness)
• 1 teaspoon mint flavor

• 1 tablespoon aloevera
• 0 tablespoon 1-glutamine powder
• 1 tablespoon grass-fed powdered gelatin

• 2 tablespoons unsalted butter or coconut oil
• 1 ounce unsweetened baking chocolate, chopped
• 10 tablespoons heavy cream or canned, full-fat coconut milk
• ¼ cup powdered erythritol
• 1 teaspoon stevia glycerite

1. Place the almond milk, cream cheese, avocado, mint, erythritol, stevia, mint flavor, and any of the healthy additions, if desired, in a blender and blend until very smooth. Pour into 12 mini paper cups. Cut the Popsicle sticks in half crosswise and insert the rough end into the mixture so the rounded edge is showing. Place in the freezer for at least 3 hours, or until frozen.
When the pops are fully frozen, make the chocolate drizzle
2. Place the butter and chocolate in a double boiler over medium heat (or in a heat-safe bowl over a pot of boiling water) and heat, stirring constantly, until just melted (don’t burn the chocolate!). Add the cream, erythritol, and stevia. Remove from the heat and stir until smooth and thick.
3. Line a rimmed baking sheet with parchment paper. Remove the pops from the freezer and rip off the paper cups. Dip the top end of each ice pop into the chocolate. Place a mint leaf on the top of the ice pop and place the pops on their sides on the lined baking sheet. Place back in the freezer and freeze for at least 30 minutes, until the chocolate is set.