Recipe of the Week: Vegan Dark Chocolate Fudge Pops

By Melissa Wickline,

Contributing Writer

DSC_0020_04DSC_5493

Kids, young and old, love popsicles.  Cold, sweet and delicious, what could be more refreshing on a nice Spring day than enjoying your favorite fruit pop?  Your children will also enjoy making fruit pops because, as you can see, they truly can be works of art.

The combinations are endless.  If you like popsicles creamy, use a base like a yogurt or mashed banana, and blend with pureed fruit or fruit juice.  My favorite yogurt is The Greek Gods Greek Yogurt in Honey flavor.  Creamy and delicious alone or especially as a popsicle base.

Lime juice, lemon juice, orange juice or pineapple juice also make great combinations with fruit, and honey is a great sweetener to keep it naturally sweet.

If you like fruity popsicles, try using your favorite fruit, cut into chunks or sliced thin, and freeze in your favorite fruit juice.  I enjoy the flavor of coconut, and coconut water makes a great base as well.  I also grow mint outside my kitchen door to use in tea.  A finely chopped bit of mint is refreshing and delicious when added to lemon or watermelon popsicles.

The last fruit to make the list for popsicles is the lovely avocado.  Several years back, I began making chocolate ice cream using avocado as the fat instead of cream.  It is delicious, creamy and undetectable.  And if I want to know if something is “undetectable”, I sneak it into recipes and serve it to my husband.  Probably the biggest chocolate ice cream lover I know, he could not detect the avocado when I served it.

Heidi from Food Doodles has the best Chocolate Fudge Pop recipe and it happens to be vegan as well.  If you or your family miss ice cream because you’re trying to eat healthier, this recipe is for you.  I enjoy this with roasted pistachios on top.  Enjoy!

Vegan Dark Chocolate Fudge Pops

Ingredients:

3 small avocados

1/2 C unsweetened cocoa powder

1/2 – 3/4 C pure Maple Syrup

a dash of vanilla

a pinch of sea salt

3/4 C plain almond milk

1/2 tsp. instant coffee dissolved in a little almond milk

Instructions:

Cut avocados in half, remove the stone and scoop the fruit out with a spoon.  Place in a blender or food processor.  Add all ingredients to a food processor or blender with the avocado and blend until completely smooth.

Pour into popsicle molds and freeze until solid.  Run under warm water to loosen from the molds and enjoy!

Recipe Notes

You can add as much pure maple syrup as you like to these.  I used just under 3/4 cup and they are absolutely perfect, but if you’d like them less sweet, use less maple syrup.  Just be sure to taste-test before freezing, as they should be slightly sweeter than you’d like them to be when frozen.

Comments are closed.