Mocha Pudding Pops

An adult flavor in a dessert which brings us back to childhood. Take a whimsical trip down memory lane, while appreciating the added boost of espresso. This recipe comes to us from Mary of Extravegance.

Serves 8

• 1/2 cups sugar
• 3 tablespoons cocoa powder
• 2 tablespoons instant coffee or espresso powder
• 2 tablespoons all-purpose flour
• 4 tablespoons cornstarch
• 2 3/4 cup milk or almond milk
• 1/4 cup almond butter *
• 1 teaspoon vanilla
• Pudding molds or ice cube trays

*found next to the butter or specialty food aisle of most grocery stores.

In a saucepan whisk together the sugar, cocoa powder, flour, cornstarch and coffee or espresso.

In a blender combine the milk, almond butter and salt. Blend until smooth.

Add 1/4 cup of the liquid to the dry mixture and whisk until smooth.

Put the saucepan over medium heat and slowly add the rest of the milk, whisking constantly.
When the mixture comes to a boil stir vigorously for about 2 minutes.

Remove from heat. Stir for about 1 minute as it cools down and then add the vanilla extract. Set aside to cool for 15 minutes.

Pour pudding pop mixture into moulds. If you don’t have moulds handy, you can pour mixture into ice cube trays, cover with saran wrap and stick in toothpicks.

Freeze pudding pops for 6 hours. If using moulds, run water briefly over the outside to help remove the pops.