2 cups full-fat canned coconut cream, at room temperature 

3 T Cacao Bliss or raw cacao powder

2 T pure maple syrup 

1/2 cup dark chocolate chips 

1/4 cup chopped pistachios 


1. Combine coconut cream, cacao powder, and maple syrup in a blender until smooth. 

2. Pour evenly into six popsicle molds and insert the popsicle sticks. Freeze for 8 hours or overnight. 

3. Melt chocolate chips in a double-boiler and stir until smooth, about 7 minutes. 

4. Dip the tops of the pudding pops into the melted chocolate and sprinkle with pistachios.

5. Enjoy right away or freeze on a plate lined with wax paper until serving.

Special thanks to Jennafer Ashley over at PaleoHacks for sharing this delicious treat with you!

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