Chocolate Fudgesicles – Vegan

Chocolate, fudgy goodness on a stick! Smooth, creamy and delicious, chocolate in every bite. A healthy treat that you can feel good about eating and sharing with the children in your life. The grandchildren love these bars and so do I!

Since you are making them, you can control how sweet they are. Don’t want them too sweet cut back on the dates. Prefer them sweeter add more dates.

So easy to please everyone’s taste buds.

These are refined sugar free, dairy free, no preservatives or additives! They are made with whole plant food ingredients.

All three of our grandchildren like homemade Chocolate Fudgesicles. They are requested on a regular basis.

These couldn’t be easier to make. Cacao powder or unsweetened cocoa powder, pure vanilla powder – ground vanilla bean, nothing added or vanilla extract, pitted dates, roasted sweet potato or yams – any kind will work, plant milk – I used the JOI – One Ingredient Almond Plant Milk Base, use code NUTMEG to save 10%, but any plant milk will work and of course you need some popsicle molds and sticks.

I used my high powered Vitamix Blender and it makes easy work of this delicious concoction.

You could make the mixture and serve it as a pudding. It’s so delicious straight from the blender, it’s rather tempting. However frozen fudgesicles are so much fun and worth a little extra effort.

Fill the popsicle mold with the mixture making them even.

Freeze overnight for best results.

When making 10 bars, I get just enough leftover fudgesicle mixture to fill two Tovolo ice-cream cups. Pop them in the freezer and enjoy this special treat with a spoon. If you have a popsicle mold that makes 12 that would be perfect.

Make everyone happy by serving up Chocolate Fudgesicles!

If you want a good storage bin for popsicles in the freezer I like the long skinny organizers. I will link to them below. If you want another flavor be sure and try the Watermelon Lime Popsicles – we love them too.

Substitutions:

Hannah Yams – use any kind of oven roasted sweet potato or yam. I find that oven roasting them makes them more sweet and delicious than other cooking methods.

Cacao Powder – use any kind of unsweetened cocoa powder.

Bananas – if you don’t like bananas or are allergic to them just use more roasted sweet potatoes about 1 – 1 1/4 cups more. You may need to use more dates for sweetness if you don’t use the bananas.

Vanilla Powder – use equivalent amount of vanilla extract. It’s optional but I think it adds a nice sweet note.

Medjool Dates – Use any kind of pitted dates. If they are smaller than Medjool use more. 10 Medjool dates equals about 5- 6 ounces. If you want to sub date paste start with about 1/2 cup. Use less or more depending on your personal preference.

JOI Plant Milk Base – Use any unsweetened plant milk.

I use JOI Organic Almond Nut Base for my plant milk. It’s so easy because I just add the nut base and water and the blender creates the plant milk. You control how rich it is by how much JOI base you use. 1 tablespoon per cup of water is what I use. You can use your favorite unsweetened plant milk. If you want to try JOI Nut Base use our affiliate code NUTMEG for 10% off. They also have cashew and oat available.

Chocolate Fudgesicles

Tami Kramer Nutmeg Notebook

5 from 1 vote

Print Recipe Pin Recipe

Cuisine American

Servings 12

Equipment

• Blender, popsicles molds, wood sticks, freezer bags

Ingredients

  

1x2x3x

• 1 1/2 cups roasted peeled, Hannah Yams or any sweet potato see below for substitutions
• 2 each very ripe, peeled bananas see below for substitutions
• 1/2 cup unsweetened cacao powder see below for substitutions
• 1/4 teaspoon vanilla powder, pure ground vanilla beans or vanilla extract optional
• 8-10 each Medjool dates, pitted or any kind of dates see below for substitutions
• 2 1/2 cups Unsweetened Plant Milk I use 2 T JOI Almond Base with 2 1/2 cups water

Instructions

 

• Put all of the ingredients in a high powered blender and blend until creamy smooth.
• Pour into popsicle molds and follow the manufactures instructions for freezing.
• I have found that over night works best with my popsicle mold and freezer.
• When completely frozen remove and put in freezer bags to free up the molds for making more popsicles!

Notes

Substitutions:

Hannah Yams – Use any kind of roasted sweet potatoes or yams, peeled after roasting. 

Bananas – Use more roasted sweet potato or yam instead, start with 1 – 1 1/4 cup. You might need to add more dates for sweetness.

Cacao Powder – Use any kind of unsweetened cocoa powder.

Vanilla Powder – use equivalent amount of vanilla extract. Optional

Medjool Dates – Use any kind of pitted dates. It they are smaller than Medjool – use more dates, depending on the level of sweetness you desire. 10 Medjool dates equal about 5-6 ounces. If you want to sub date paste start with 1/2 cup and adjust from there.

JOI Plant Milk Nut Base – Use any kind of unsweetened plant milk.

Variations:

Chocolate Nut Butter –  almond butter or peanut butter, 1/4 cup or more. 

Chocolate Mint – peppermint extract – 1/4 teaspoon or to your personal taste. or fresh mint leaves to taste.

Chocolate Orange -Try adding zest of one orange and 1 -2 tablespoons orange juice.

Mocha – Dandy Blend Coffee Substitute – start with 1 tablespoon and adjust to taste.

Chocolate Chocolate Chip – after blending the base mixture, stir in unsweetened  Trader Joe’s unsweetened cacao chips or Santa Barbara unsweetened Chocolate Chips or Cacao Nibs.

Keyword Chocolate, popsicles

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