Fudgsicles you can feel good about eating! And no, it’s not the gross ‘only 100 calories’ and filled with artificial flavors kind. The recipe is based off the same process of making vegan ice cream. So you know these are going to be creamy and rich!
I love chocolate anything, but ironically I rarely ever had fudgsicles growing up. We had ice cream sandwiches or Klondike bars or classic drumsticks. I always picked the ones with the most chocolate ice cream, so it’s no surprise I love these new fudgsicles.
In place of sugar, we’re sweetening them with dates! I know most people either love or hate dates and honestly a few weeks ago was the first time I ever tried a date. Even if you hate them you should still make this recipe! I’m not trying to make you eat something you hate, but you really can’t even taste the dates! Once they are blended with everything else, they just add a sweetness and you won’t even know they’re in there.
Because of how thick these fudgsicles are, you will have a very hard time getting them out of normal popsicle molds. Believe me, I tried it and they got really melty and did not stay together. You’ll want to put them in something you can peel the wrapper away, like a small dixie cup. If you have push pop molds those might work too.
If you’re thinking, ‘it’s winter! No way am I making fudgsicles!’ think again! They’re so rich and chocolaty I didn’t want to wait until the weather warmed up to share them with you. And if your one of those lucky people that live in 70 degree weather all year, I’m very jealous and you should definitely enjoy a fudgsicle while sitting outside.
Coconut Milk Chocolate Fudgsicles
|Yield: makes 10 Fudgsicles|
Based off vegan ice cream recipes, this is a rich and chocolaty popsicle made with coconut milk.
- 1 cup cashews, roasted
- 1 can coconut milk, full fat
- 1/2 cup coconut oil
- 1/2 cup unsweetened cocoa powder
- 8 dates, pitted
- 2 tablespoons vanilla
- For Magic Shell:
- 4 ounces chocolate chips
- 1 1/2 tablespoons coconut oil
- Add cashews through vanilla to high speed blender or food processor. Blend until smooth.
- Divide batter among dixie cups. Stick a popsicle stick in each pop. Cover with foil. Freeze until hard.
- When frozen, peel away dixie cup paper. Set pops on waxed paper. Place back in freezer.
- Make magic shell: Melt chocolate and coconut oil, about 1 minute.
- Dip each pop in magic shell mixture. Place back on waxed paper and place in freezer for 10 minutes before eating.
images & text © North Coast Eats
adapted from Half Baked Harvest