Published On: Wed, Oct 30th, 2019

Chocolate fudgsicles

Let your imagination run wild when it comes to decorating these creamy, chocolatey vegan fudgsicles.

vegan fudgsicle recipe

“Many vegan ice cream recipes ask that you defrost the ice cream before you eat it. However, when I want ice cream, I don’t want to wait for it! To avoid this, I used a careful mix of ingredients in these popsicles to prevent the popsicles from freezing rock hard. Due to the high fibre and natural oils in dates and nut butter, they never completely freeze so are perfect for popsicles that you want to eat straight from the freezer.” – Anthea Cheng 

Vegan Chocolate Fudgsicles

Let your imagination run wild when it comes to decorating these creamy, chocolatey vegan fudgsicles.

Course Dessert
Cuisine American
Keyword healthy vegan, vegan, vegan dessert
Servings 4 popsicles
Author Anthea Cheng

Ingredients

For the popsicles:

  • 80 g pitted dates soaked in water for 2 hours
  • 130 g almond butter
  • 120 ml coconut cream
  • 60 ml plant-based milk such as almond, soy, or coconut
  • 3 tablespoons cocoa or raw cacao powder

For the coating:

  • 125 g vegan chocolate of choice
  • 50 g chopped almonds or other nuts

Instructions

  1. Drain the dates. Add them to a high-powered blender with all the popsicle ingredients. Blend until the mixture is as smooth as possible.
  2. Spoon the mixture into your popsicle moulds and place sticks in the popsicles. Freeze for at least 4 hours or until the popsicles are frozen solid.
  3. Remove the popsicles from their moulds and store them in an airtight container.
  4. Melt the chocolate in a small saucepan or over a double boiler. Quickly spoon the chocolate over each popsicle and decorate as desired. The temperature of the popsicles will set the chocolate straight away. Enjoy the popsicles immediately or store them in an airtight container in the freezer for up to 2 months.

incredible plant-based desserts

Anthea founded Rainbow Nourishments in 2015 to share the rainbow of ways people can nourish themselves. Under Rainbow Nourishments she has many roles, including a chef, recipe developer, photographer, blogger, and food consultant. She also owned a cake business and facilitates workshops and pop-up wholefood events in Australia and internationally.

Get your copy of Incredible Plant-Based Desserts at www.rainbownourishments.com/shop

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