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Chocolate Kale Fudge Pops

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We found this recipe wondering if you could freeze Kale – and you can

From – ‘50 Shades of Kale’ by Dr. Drew Ramsey and Jennifer Iserloh

 

 From 50 Shades of Kale by Dr. Drew Ramsey and Jennifer Iserloh

Image courtesy of Ian McSpadden

 

Ingredients:

  • 1 cup granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground coriander
  • 2 cups warm water
  • 1 cup torn kale leaves

Method:

In a large saucepan, combine all ingredients except kale and add the warm water. Bring to a boil, then reduce the heat and simmer for 2 to 3 minutes, stirring occasionally until the mixture is smooth and thick. Remove from the heat and cool to room temperature.
Place kale in a food processor and pulse until finely chopped. Stir the kale into the chocolate mixture, divide it among 8 ice mold pops and insert pop sticks.
Freeze for at least 4 hours before serving. The pops will keep up to 3 weeks in an airtight container in the freezer
 

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