Chocolate Kale Fudge Pop
2. For dessert?
3. Why not?
“A lot of desserts have a hint of herbaceousness, and kale works in that form,” says chef Jennifer Iserloh, co-author of 50 Shades of Kale and a fully fledged kale devotee. According to the book, the fiber in kale promotes clear skin and a healthy balance of bacteria in the intestinal tract, which promotes immunity. And who doesn’t want to eat their way to health with chocolate?
“Kale can be dense, crisp and tender. It has a mild taste that works well with chocolate and adds great texture to these fudge pops.”
Chocolate Kale Fudge Pops
From 50 Shades of Kale by Dr. Drew Ramsey and Jennifer Iserloh
- 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
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.