Chocolate Hazelnut Popsicles

There is a blurb in Food Rules by Michael Pollen where he said, "Eat all thhe junk food you want as long as you cook it yourself."  I love this and abide by it a good 95% of the time.  So, remember those decadent fudgsicles you enjoyed as a kid?  Can you imagine what the heck were in those things to make them so dang good?  Lots of nonsense but think no more, because here they are again - made over in a quick and healthier fashion.  

Chocolate Hazelnut Popsicles

Ingredients:   

2 bananas

1 "sippy" carton of unsweetened coconut milk

1 tablespoon cocoa (or raw cacao) powder

1 small pouch of Justin's Chocolate Hazelnut Butter

1/2 teaspoon pure vanilla extract

pinch of sea salt

Directions: 

Blend all ingredients until super smooth.  Pour into BPA-free plastic popsicle molds (or small paper cups), leaving a bit of room at the top, and freeze for fudgsicles. (If using paper cups, put a wooden popsicle stick into each cup.)  If any is left over in your blender, enjoy it right then and there!  

Notes: I love keeping a pack of unsweetened coconut milk "sippy" cartons in my cupboard for recipes like this, or for baking/adding to sauces in small quantities. Even better, next time you crack open a can of full fat coconut milk, pour remainder into an ice cube tray and use as needed.