*Don’t think about Bill Cosby.  He doesn’t own the pudding pops in your head anymore.  I do.  You’re welcome?

I couldn’t post last week.  I didn’t have the words to make the horror unfolding on this planet any better.  All I knew was that putting up a gluten-free donut recipe had the potential to make it worse.

I want to be clear about this.  Hacking my way through this week’s entry doesn’t mean I suddenly feel useful, or believe that the world is a less awful place than it was a few days ago.  It’s a dreadful sinkhole to be sure…but it’s also dotted with majestic waterfalls, rare young men who prefer to date older women, and llamas. (It took me twenty minutes to think of three things I appreciate about the world today, but they are pretty great.  Try it, I bet you’ll think of some messed up and wonderful stuff.)

No. The real reason I’m writing is to give folks a non-alcholic popsicle alternative for Memorial Day next year.

http://jezebel.com/ivanka-hopes-you-had-a-nice-memorial-day-with-your-cham-1795639574

Chocolate Pudding Pops

• 2 cups coconut milk, 1/2 cup set aside
• 2 1/2 teaspoons gelatin powder
• 1/2 cup maple syrup
• 50 grams unsweetened chocolate bar, chopped into chunks
• 1 tsp vanilla
• dash of salt

1. Sprinkle the gelatin over the 1/2 cup coconut milk and leave to “bloom” for five minutes.
2. Heat the remaining ingredients over medium high heat, until the chocolate is melted and incorporated as much as possible.
3. Add in the gelatin mixture and stir until fully incorporated.
4. I put the mixture in my vitamix and blended on hight for 30 seconds until completely mixed.
5. Pour into popsicle molds and freeze overnight.