The best way to cool down on hot days? Adaptogen-Boosted Cacao Fudge Pops. Try our recipe and get ready for the ultimate cool down.

Make your own herbally-boosted ice cream popsicles at home. We made this recipe for the first time last year with our Mushroom Cocoa and it totally hit the spot on those extra hot days. This year we're making it with our friends at Diaspora Co's Single-Origin Cacao - part of our Functional Pantry Kit that launched earlier this year - and dropped in Adaptogen Balance, and Mushroom Magic.

Each sweet pop delivers a dose of adaptogens and medicinal mushrooms making them the perfect treat to help you chill out and enjoy yourself wherever summer takes you.

You'll need:


Tools + Equipment

  • Popsicle mold
  • Popsicle sticks


  1. Combine the dry ingredients - Place 1/2 cup Diaspora Co. Single-Origin Cacao, 1 tablespoon cornstarch, and 1/4 teaspoon salt in a medium saucepan and whisk to combine, breaking up any clumps.
  2. Whisk in the mylk - Slowly whisk in 1/2 cup of the mylk and whisk until smooth. Whisk in the remaining 1 1/2 cups milk until smooth.
  3. Add the honey - Turn the heat to Medium and stir as you incorporate the Honey.
  4. Simmer the mixture until thickened - Bring the cacao mixture to a simmer, stirring constantly with a rubber spatula to prevent the milk from burning. Simmer until the mixture thickens and coats the back of the spatula (it should be the consistency of chocolate sauce), about 3 minutes.
  5. Remove from the heat and drop 5 dropperfuls of Mushroom Magic - Let cool, stirring occasionally, for 5 minutes. The mixture will continue to thicken as it cools to become the consistency of warm pudding.
  6. Divide between popsicle molds and freeze - Divide the mixture between your popsicle molds and freeze until completely solid, at least 6 hours.
  7. Enjoy!
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