How many ways can I possibly use ricotta? If I could find a benefit to rubbing it on my skin I would! Love this stuff.

Earlier this week, I shared a recipe for my Gluten Free Zucchini Lasagna, also containing ricotta. Last week, it was mint in my Super Skinny Moscow Mules & Pea and Mint Pesto... who knows what will tickle my fancy next week.

I am inspired to create foods based on what I have in the kitchen at the time and I was having a major sweet tooth moment. A little light bulb went off when I saw the ricotta.

I LOVE this cheese. It can be used in salty or sweet foods very easily. My ricotta style Alfredo Sauce is the bomb.com... I'll have to share that when winter comes around. I use it as a substitute in recipes that would normally require a heavy cream. It's healthier than that junk. 

Speaking of healthier... what makes these fudgesicles heathier than a traditional chocolate ice-cream bar is the type of chocolate I use. I didn't melt chocolate candy or processed chocolate sauce / powder to create the mix. 

I used organic pure cacao powder. Believe it or not, this stuff is actually good for you.

Raw organic cacao powder is the ultimate antioxidant. It contains magnesium and iron, plus it's a way healthier alternative to chocolate cocoa powders. 

It is sugar free so it is a bit bitter but coconut nectar is my go-to for sweetener right now and it works like a charm in this recipe.

It's pretty simple...

1. Add one cup of ricotta cheese, 1 teaspoon of lemon zest, 1 tablespoon of lemon juice and 2 tablespoons of coconut nectar into a food processor. Blend until smooth.

2. Heat 1/4 cup of raw organic cacao powder in a saucepan with 1 cup of almond milk... Like you're making hot chocolate. 

3. Once the powder is dissolved, pour it into the food processor with the ricotta mix. Blend again until smooth.

4. Pour the liquid into a stylish popsicle mold.

5. Freeze for 5 hours and enjoy

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