I purchased an amazing set of silicone pudding pop molds for this recipe. I purposely wanted to use wooden Popsicle sticks instead of the preformed kind so that I could take these on the go, or give them to the kids in the yard. When making these tasty low carb treats, I wanted to ensure that I was using the best source of nut butter that I could find, therefore I made my own. By grinding my own nuts, and adding a bit of coconut oil and salt to the nuts, I get a sugar free, healthy source of nut butter, or in my case, almond butter. And for an extra kick, I like to leave the nuts a little crunchy, for the texture. Set your cream cheese out to soften. I usually just it put it out the night before, but a few hours on the counter should do it.
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- Put the sweetener and the soft cream cheese, together in a bowl and beat with mixer until creamy smooth.
- Add almond butter and vanilla extract and continue to mix.
- Slowly pour in heavy cream and blend until completely mixed and creamy.
- Spoon combined mixture into your popsicle molds. I like the silicone ones because they are so easy to pop out later.
- Tap your molds on the counter to get the air bubbles out. If you are using the wooden stick kind, then use your stick to swirl the mixture around a bit before seating the stick.
- Freeze your Popsicle for about 6 hours. (Depends on your freezer, some go faster)
- After pops have frozen, take them out of your molds, and replace in freezer while you get your chocolate ready.
- Place parchment or waxed paper on a baking sheet and lay it in the freezer just long enough to get good and cold.
- Place a double boiler on the stove with a 1/2 inch of water in the bottom pan and turn on to heat.
- Place your cocoa butter in the top of your boiler pan and let it melt.
- Add your chocolate chips to that butter and stirring constantly, combine and melt together. When completely melted and smooth, remove from heat and immediately begin to coat your pops.
- Dip each Popsicle into the chocolate and let any extra chocolate drip back into the bowl. Sometimes it’s easier to spoon the chocolate over the pops to get better coverage.
- After pop is done dripping, place each on the cold cookie sheet in the freezer.
Recipe makes approximately 10-12 pops, approximately 7g of protein and 5 net carbs each.