By food contributor Sarah

The warm weather begs for frozen treats but also simple recipes that keep you at the beach and out of the kitchen. These raspberry chocolate fudge pops are incredibly easy to make with my trick of using small dixie cups in place of traditional popsicle molds. The paper cups make it fun for kids to grab a pop and tear of the paper and the size is perfect for small hands.

Keep reading for the recipe…

Raspberry Chocolate Fudge Pops
(makes 7 dixie cup pops)

13 ounce can full fat coconut milk
5 tablespoons unsweetened cocoa powder
2 tablespoons honey
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup fresh or frozen raspberries
7 dixie cups
7 wooden popsicle sticks

1. Mix everything besides raspberries in a food processor until smooth. Transfer mixture to a spouted bowl or mixing cup for easy pouring.
2. Arrange 7 dixie cups on a tray and drop a few raspberries in the bottoms of the empty cups.
3. Carefully pour chocolate mixture over raspberries then place the tray into the freezer.
4. Check on pops in an hour and insert wooden sticks (you need the mixture to be slightly frozen to hold sticks upright).
5. Let freeze fully and simply tear off paper when ready to eat!