Super easy vegan fudgsicles (recipe)
Homemade popsicles are one of my favorite summer treats, particularly when it’s too hot to bake or cook. Most popsicles are hardly more work than making a smoothie, and whipping them up yourself ensures no artificial ingredients or other stuff you want to avoid.
The perfect fudgsicle takes a bit more time than other popsicle recipes, because in order to get a smooth, creamy texture, you’ll want to blend the mix for a bit longer. Food reporter Kim Severson writes that the secret to homemade fudge pops is emulsion, so my recipe is inspired by her non-vegan version and a dairy-free recipe from The Creekside Cook.
Generally speaking, freezing dulls sweetness, so I went for a bit more agave in my version. The resulting pop still isn’t super sweet, and has a richer chocolate flavor than the version one might buy from an ice cream truck.
Ingredients:1 13 ounce can of coconut milk
1/3 cup cocoa powder
3 tablespoons of agave syrup
1 teaspoon vanilla
1 pinch sea salt
Steps:1. Combine the ingredients and blend for 5 minutes, until thoroughly mixed and frothy. © Margaret Badore 2. Transfer the liquid to your popsicle molds. I love my set of reusable molds (no waste from individually wrapped pops!), but you can also use small paper cups and popsicle sticks or small wooden spoons.
3. Freeze for at least 4 hours or overnight. To get your frozen treat out of the mold, you can run warm water over the outside of the mold to release the pop.