Description
Easy 5-ingredient vegan fudgsicles made with coconut milk, cacao, and nut butter. Lightly sweetened with maple syrup and dipped in dark chocolate.
Ingredients
- 1 14 oz. can full-fat coconut milk
- 1/3 cup raw cacao powder
- 1/4 cup pure maple syrup
- 1/4 cup neutral nut butter (cashew or almond butter!)
- 1 cup Hu Kitchen Gems
For serving
- shredded coconut
- chopped chocolate
Instructions
- Add the coconut milk, cacao powder, maple syrup, and nut butter to a blender and process until smooth and creamy.
- Fill a popsicle mold with the liquid and secure a popsicle stick in each cavity. Depending on what popsicle mold you use, you will have anywhere from 6-8 fudgsicles total.
- Place the popsicle molds on an even surface in the freezer and freeze for at least four hours, or, preferably overnight.
- Line a baking sheet with parchment paper and set it aside.
- Remove the fudgsicles from the freezer and gently remove them from the encasing by running the mold under warm water for 10 seconds. Carefully place the popsicles on the parchment lined baking sheet and return to the freezer.
- Meanwhile, heat the Gems over medium heat in a small saucepan on the stovetop. Stir them until completely melted, then set aside. If sprinkling with chocolate and coconut, add them to a servings bowls in preparation near the melted chocolate.
- Remove the fudgsicles from the freezer and drizzle them with melted chocolate and sprinkle with optional chocolate and coconut. The chocolate will freeze quickly, so you need to drizzle the chocolate and decorate quickly before moving on to the next one. Return the fudgsicles to the freezer and freeze an additional 10-20 minutes until the chocolate has set.
- Enjoy the fudgsicles immediately. Store any leftovers in a freezer-safe container for up to 1 month.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: Freezer
- Cuisine: Vegan, Gluten-Free, Grain-Free, Oil-Free, Refined Sugar-Free, Paleo