Summer is ALMOST here and thankfully this beautiful week has given me a glimpse into how amazing this summer is going to be with my family. This whole week has been 80s and sunny. So, we set up our rooftop pool and have been spending our evenings dining al fresco poolside. Er, babypool-side that is. All of a sudden our 13 month old is very comfortable splashing and wading in the water. She recently started walking (!) and is now literally eating everything in sight. Which brings me to this recipe… healthy fudgesicles! My girls just LOVE popsicles. I mean all kids do but my girls actually beg me for them. Well mostly my three year old begs. In her mind, an outdoor home dining experience doesn’t seem to be complete without a popsicle to round out the meal. And a fudgesicle (to me) is the ultimate popsicle. Creamy, chocolately, frozen goodness on a stick. Enough said.
Click the image below for a link from May 2017 when my girls and I went on Facebook Live and made these fudgesicles. Check it out for some laughs and to see how easy it is to make these pops.
Given my girls will be eating these I wanted to cram in some nutrition and keep refined sugars out of the recipe. My three year old has some tree nut allergies so I couldn’t use raw cashews or nut butters to make the fudgesicles creamy. Instead, I turned to the amazing avocado. Avocados are naturally creamy and flavorless so they work perfect in this recipe. I typically use them in my Instant Vegan Chocolate Mousse recipe. The beauty of this fudgesicle recipe is that you can eat the fudgesicle mix before it goes into the molds if you just can’t wait to dig in. It is basically chocolate pudding…but then frozen. Yum!
This recipe is dairy-free, soy-free, gluten-free, vegan, nut-free, refined sugar-free, butter-free, grain-free and oil-free. Woah. So what is in it? Read on to find out 😉
I hope you all enjoy not only this recipe but the start of summer. If you give these fudgesicles a try, please snap a pic and tag @eatingbyelaine so I can see your awesome creations.
- 2 ripe avocados, peeled, pitted and chopped
- ½ cup cacao powder or unsweetened cocoa powder
- ¾ cup unsweetened non-dairy milk (I used vanilla, unsweetened almond milk)
- ½ cup maple syrup
- ½ teaspoon vanilla bean powder OR 1 teaspoon pure vanilla extract
- pinch of salt (~1/8 teaspoon)
- In a blender, puree all ingredients until smooth. You may have to scrap down the sides or tap the bottom of the blender to get out any air bubbles. Try to avoid adding more liquid if you can as this will water down the recipe. But if you must you can add a couple splashes of non-dairy milk to get the blender going.
- Pour (spoon) the mixture into your popsicle molds to freeze. This recipe makes 10, 2.5 ounce pops. Tap the molds on the countertop a handful of times once they are full, to try to get rid of all the air bubbles. Insert ice-pop sticks. Freeze until pops are solid and totally frozen (4-6 hours or preferably overnight). Pops will stay good for up to 2 weeks in your freezer.
- Just before serving, briefly run molds under hot water to release pops.