halfbakedharvest5.0
Vegan Chocolate Fudge Popsicles.
Really, these need to be called The Best Damn Chocolate Fudge Popsicles.
👥 6 Servings⏱️ Prep & Cook: 8h 20m⏳ Prep: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●food processor
- ●pan
- ●microwave
- ●baking sheet
📝 Preparation Steps
1
In a food processor or high powered blender combine the cashews, coconut milk, coconut oil, cocoa powder, dates and vanilla extract. Blend until smooth, thick and very creamy, about ⏱️ 10 minutes. Scape down the sides of the bowl 2-3 times during blending.
cup coconut oil1/2coconut oil3 tablespoonsvanilla extract2 tablespoons
2
Spray six popsicles molds with cooking spray or olive oil spray. Divide the mixture among 6 popsicle molds or I highly recommend using small paper dixie cups. I used the molds the first time I made these and they were pretty hard to get out. The second time I used paper cups and just peeled the paper away. It worked much better.
3
Freeze the popsicles overnight.
4
Once the popsicles are frozen make the chocolate shell. Combine chopped chocolate and coconut oil in a medium sauce pan over medium heat. Stir frequently until chocolate is almost melted. Remove from heat and stir until completely melted and smooth. You can also do this in the microwave.
cup coconut oil1/2coconut oil3 tablespoons
5
Remove the popsicles from the freezer and peel away the paper cups (or remove them form the molds). Dip each popsicle in the chocolate shell sauce and then place on a wax or parchment paper lined baking sheet. Repeat with the remaining popsicles and then place the pan in the freezer for at least ⏱️ 10 minutes. Keep frozen.
Nutrition Facts
calories
586 kcal
fat Content
57 g
serving Size
1 serving
fiber Content
6 g
sugar Content
19 g
sodium Content
157 mg
protein Content
7 g
cholesterol Content
1 mg
carbohydrate Content
36 g
saturated Fat Content
39 g
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