Fudge Pops with Coffee-Infused Bourbon

As you may know, my hubby is a big breakfast enthusiast.  This includes a love of coffee.  I don't really love coffee - except for the smell - but I can appreciate the bold flavor that coffee can provide.

Infuse your own bourbon (or other booze) with coffee beans; it's one of the simplest infusions you can do!

With that all said, I love chocolate.  Chocolate/coffee is a classic flavor combination.  I was hankerin' for a fudge pop this summer, but many of the commercial brands out there have questionable ingredients.  I whipped up these puppies and they hit the spot!

2 bananas, fresh or frozen
1 can of full-fat coconut milk
1/2 c. raw cashews
2 heaping T. of carob powder, like Chatfield's, or another unsweetened cocoa powder
1 T. flaxseed, ground (optional)
6 to 8 dates, pitted
splash of vanilla
1/4 c. coffee-infused bourbon
1 T. organic cane sugar (optional, if needed)

It's super-easy - in a blender, puree the bananas, coconut milk, and cashews.  Blend until smooth and scrape the sides when necessary.  Add the rest of the ingredients to the blender and continue to puree until smooth.

Pour the batter into molds and freeze the pops for 3-5 hours.  This recipe yields 6-8 pops, depending on the size of your molds.

pop pour.jpg

My hubby gobbled these up like no one's business.  This pops have a decadent taste, but ingredients that won't make you feel guilty.  Enjoy!