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.
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.
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.