In her e-book Zen and Tonic: Savory and Recent Cocktails for the Enlightened Drinker (Countryman Press, 2016), Jules Aron whips up recent interpretations of traditional cocktails, subbing in superfoods, seasonal elements, and wholesome alternate options. For her creamy Cocoa Blast Pops, Aron blends collectively the wealthy flavors of chocolate and coconut with bourbon and a tart kick of cherries. In a blender, mix 4 pitted Medjool dates, 1/4 cup of dried, unsweetened cherries, and a couple of Tbsp. of uncooked, unprocessed cacao powder with 1 cup of coconut milk, and mix till clean and creamy. Add a handful of ice cubes and mix till frosty, then pour in 4 oz. of bourbon and mix simply to include. Pour the combination into two pop molds and freeze for a minimal of 4 hours.
