Chocolate Fudgesicles
Let your imagination run wild when it comes to decorating these creamy vegan chocolate fudgesicles made from dates and coconut cream.
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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 vegan chocolate fudgesicles 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.
Total Time: 4 hours 25 minutes
Prep Time: 15 minutes
Servings: 6
Total Time: 4 hours 25 minutes
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- For the popsicles:
- 113.33333333333 113.33333333333 g pitted dates (soaked in water for 2 hours)
- 21.666666666667 21.666666666667 g almond butter
- 20 20 ml coconut cream
- 10 10 ml plant-based milk (such as almond, soy, or coconut)
- 0.5 0.5 Tbsp cocoa or raw cacao powder
- For the coating:
- 20.833333333333 20.833333333333 g vegan chocolate of choice
- 8.3333333333333 8.3333333333333 g chopped almonds or other nuts
Method
- Drain the dates. Add them to a high-powered blender with all the popsicle ingredients. Blend until the mixture is as smooth as possible.
- 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.
- Remove the popsicles from their moulds and store them in an airtight container.
- 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.
Hungry for more? Check out the refreshing vegan ice cream recipes.
