Mexican Dark Chocolate Popsicles

2 T. unsweetened cocoa powder
1/3 c. sugar
2 T. cornstarch
1/4 t. salt
2 c. unsweetened almond milk
1-1/2 oz. dark chocolate
1/2 t. vanilla
1/2 t. almond extract
1/4 t. ground cinnamon

Combine cocoa powder, sugar, cornstarch and salt in a saucepan. Add almond milk, whisking until smooth. Bring to a boil over medium heat, stirring frequently. Cook 1 minute or until thickened. Remove from heat.

Stir in chocolate, vanilla, almond extract, and cinnamon. Cool, stirring occasionally to prevent skin from forming. Scrape mixture into 6 (3-oz.) popsicle molds and freeze.

Serves 6.

Adapted from Parade magazine, June 5, 2016, p. 14.