- 1/2 Cup heavy cream
- 2 Tablespoons unsweetened cocoa powder
- 1/2 Teaspoon cinnamon
- 1 Teaspoon vanilla extract
- 4 Teaspoons acceptable sweetener
- 1 Cup packed fresh baby spinach leaves
Place cream, cocoa powder, cinnamon, if using, vanilla, sweetener, spinach and ¾ cup water in a blender and process until very smooth.
Pour into ice pop molds and freeze at least 4 hours before serving.
To remove from the molds, run the molds under hot water for 30 seconds. Or simply leave the pops on the countertop for 30 minutes before serving to soften them enough for easy release.