How to Make Iced Mocha Pops

Ingredients

• 1 ounce brewed decaf espresso
• 4 ounces mascarpone cheese (about ½ cup), softened (or ½ cup coconut cream if dairy-sensitive)
• ¾ cup unsweetened vanilla almond milk or canned, full-fat coconut milk
• ¼ cup powdered erythritol
• ¼ teaspoon stevia glycerite
• 1 teaspoon rum extract
• ¼ teaspoon fine sea salt

• ¼ cup coconut oil (or unsalted butter if not dairy-sensitive)
• ¼ cup unsweetened cocoa powder
• 2 tablespoons powdered erythritol
• ¼ teaspoon stevia glycerite
• 0.12 teaspoon rum extract
• Pinch of fine sea salt

1. In a medium-sized bowl, combine the espresso, mascarpone, almond milk or coconut milk, erythritol, stevia, rum extract, and salt and mix until 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 2 hours.
Meanwhile, Make the Chocolate Coating
2. In a saucepan, melt the coconut oil over low heat. Stir in the cocoa powder, erythritol, stevia, rum extract, and salt until smooth. Allow to cool to room temperature.
3. Dip the frozen pops into the chocolate or use a spoon to drizzle the coating over the pops. Place on a piece of parchment and return to the freezer for a moment so the shell can harden.