Frozen Chocolate Pudding with Chia Seeds on a Stick

Ingredients:

• 1 and 1/4 cups of milk with 2% fat content
• 55 g dark chocolate, finely chopped
• 3 tablespoons cocoa powder
• 2 tablespoons light agave nectar
• 2 tablespoons chia seeds
• 0.5 tsp vanilla extract
• Special equipment: 4 fruit ice cube trays with a capacity of 100-120 ml.

Preparation:

1. Combine the milk, chocolate, cocoa powder, agave nectar, and a pinch of salt in a medium saucepan and place over medium-low heat. Cook, stirring constantly, until the chocolate is melted and the cocoa is dissolved, 6-8 minutes. Pour the chocolate mixture into a bowl. Stir in the chia seeds and vanilla. Cool to room temperature for 1 hour.
2. Cover and refrigerate until the mixture has cooled and the chia seeds have plumped up, about 1 hour, stirring after half an hour.
3. Evenly divide the mixture into 100-120 ml ice pop molds. Freeze for at least 8 hours or overnight. Before serving, let sit at room temperature for a few minutes and then release the ice from the molds. Fruit ice can be stored in the freezer for up to 2 weeks..