A summer time treat that’s both cool and hot.

Ingredients

1 can (13.5 oz) coconut milk

1/4 cup Heritage Select Honey

1/4 cup Molten Lava Spiced Chocolate

1/3 cup cocoa powder

2 teaspoon vanilla extract

1 teaspoon cinnamon

1/8 teaspoon salt

for chocolate coating

1 cup semi-sweet chocolate

2 tablespoons coconut oil

Instructions

Combine the coconut milk, honey, cocoa, honey cream, vanilla, cinnamon and salt into a blender or food processor. Blend until smooth.

Add mixture to popsicle molds, leaving about 1/2 inch from the top. Freeze for an hour, insert popsicle sticks and then let freeze overnight.

To remove from the mold, let the fudge pops stand at room temperature for 10-20 minutes (check to make sure they don't melt too much), remove from the mold and then refreeze on parchment for about 2 hours.

When you're ready to serve, melt the chocolate chips and coconut oil together in the microwave for about 30-45 seconds. Dip each fudge pop into the mixture and refreeze on the parchment paper for at least 20 minutes.

Serve immediately.