Ingredients for 11-12 pieces:
3 pieces of sugarfree marshmallow or 1/2 teaspoon of agar-agar powder for a vegan option
125g or 5 ounces of dark chocolate (the one I used had 81% cocoa content)
3 tablespoons of erythritol
1 teaspoon of homemade vanilla extract
- Melt the chocolate over steaming water with 1-2 tablespoons of coconut cream. Tear the marshmallows to small pieces, fold them into the chocolate mixture and mix until smooth.
- Mix the remaining coconut cream with the erythritol and beat to a foam. (This takes some minutes and it doesn’t get as firm as usual cream but will still do.)
- Now fold the frothy coconut cream gently into the molten chocolate mixture, add some vanilla extract and taste check for sweetness!
- Spoon the ice pop mixture into the plastic molds, freeze overnight and enjoy!
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