Chocolate Kale Fudge Pop

1. In a large saucepan, combine all ingredients except kale and add the warm water. Bring to a boil, then reduce the heat and simmer for 2 to 3 minutes stirring occasionally until the mixture is smooth and thick. Remove from the heat and cool to room temperature.  Place kale in a food processor and pulse until finely chopped. Stir the kale into the chocolate mixture and divide it among 8 ice pop molds and insert ice pop sticks.
2. Freeze for at least 4 hours before serving.  The pops will keep for up to 3 weeks in an airtight container in the freezer.

Reprinted with permission from the publisher, Harper Collins, from the book FIFTY SHADES OF KALE by Drew Ramsey, MD and Jennifer Iserloh. Copyright 2013.