Recipe: Chocolate Mint Fudge & Collagen Popsicles
- Written By:Carla Contreras
This recipe offers the texture of a rich pudding, but the secret ingredient is water! It lets the chocolate be front and center. As an extra-healthy fat, coconut milk gives this an added creaminess too.
The mint cookie crunch is extra, as well as the chocolate drizzle. Feel free to eat them both straight up. Yes, this also works as pudding! Simply pour into a glass and chill for at least two hours or overnight.
- 11.5 oz. unsweetened dark chocolate
- 1 cup filtered water
- 1 15 oz. can coconut milk
- 1 tsp. vanilla
- 2 scoops EVOLUTION_18 Relaxing Mint Chocolate
- 2 Tbsp. coffee or espresso
- 1/16 tsp. sea salt
Melt the chocolate with the water in a saucepan on medium heat. Stir often, and when the chocolate starts to melt, pull off the stove (about two minutes). Continue to stir.
Add the chocolate to a blender and then add the EVOLUTION_18, coconut milk, coffee, and salt. Make sure the lid is on tight (careful—it’s hot), and then blend on low for about one minute and on high for about one minute.
Add the pudding to the popsicle molds and freeze for four hours or overnight.
If making pudding, pour into serving glasses or jars and place in the fridge for two hours or overnight.
Chef Carla Contreras is the founder of the online cooking school Cook+Chop. She competed on season 12 of Chopped! on Food Network. She is Nutritious Life Certified, a Certified Holistic Health Coach, a food stylist, and photographer with a stacked culinary resume.