Chai Spiced Fudgesicles

Ingredients:

• 2 tsp chai spice blend
• 2 cups full-fat canned coconut milk (not “lite”)
• ⅓ cup date syrup, maple syrup, or coconut nectar
  
• ¼ cup unsweetened cocoa powder
• 1 tbsp vanilla extract
• 1 ½ tbsp arrowroot powder
• ¼ tsp cream of tartar
• ¼ tsp guar gum (optional, for smoother texture)
• 1 large pinch of sea salt

You’ll also need:

• Blender
• Medium mesh sieve (Nut Mill Bag from Ellie’s Best)
• 6-count popsicle mold

Instructions:

1. Infuse the milk:
   Pour the coconut milk into a medium glass bowl. Stir in the chai spice blend. Cover and let infuse overnight or for at least 8 hours in the fridge.
2. Strain:
   Strain the spiced coconut milk through a medium fine mesh sieve into your blender. Use the back of a spoon to press the liquid through. Discard the remaining spices.
3. Blend:
   Add the rest of the ingredients to the blender. Blend on high for 1–2 minutes, or until completely smooth.
4. Freeze:
   Pour the mixture into popsicle molds. Insert popsicle sticks and place flat in your freezer. Let freeze for at least 8 hours or overnight.
5. Serve:
   To release, run warm water over the mold for a few seconds. Enjoy immediately or keep them frozen until ready to devour!

Recipe & photo by @therocksanddirtbakery✨