Chocolaty and dreamy-creamy, these cool keto-friendly fudgesicles mingle chocolate and coffee with a kiss of cardamom, which adds an exotic touch. For more traditional mocha flavor or kid-friendly flavors, skip the cardamom. The pops keep in the freezer for 1 month.
In a small, heavy-bottomed pot, combine the coconut milk, cacao powder, sweetener, espresso powder, chocolate, vanilla, cardamom, and a pinch of salt over medium heat. Stir gently and occasionally with a spoon (not a whisk) until the chocolate melts and everything is smooth and well combined, 8 to 10 minutes. Strain the mixture through a fine mesh sieve into a bowl. Let cool for 10 minutes.
Carefully pour the cooled mixture into 6 (3 oz) popsicle molds, then place the pops in the freezer. Insert the popsicle sticks after 1 hour, and freeze until solid, at least 4 hours.
Line a baking sheet with parchment paper. Remove the pops from the molds by dipping them in hot water for a few seconds to loosen them from the pops, place the pops on the prepared baking sheet, then wrap well with plastic wrap and keep frozen until use.
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