Creamy Chocolate Fudgesicles!

August 20, 2014

No need to pinch yourself, because you’re not dreaming.

These pops are seriously amazing, easy, decadent, & totally vegan. YUM! Having moved into the healthier, aspect of eating, some think that all the delicious treats are off limits. Absolutely not!

bliss on a stick.

But consider yourself warned; coconut milk makes the most fabulous fudgesicles you can imagine. I love the mild coconut flavor and the decadent taste. So much better than a drippy concoction of water, processed sugars, and chemicals in the store bought version.

luxurious, sweet and smooth.

If plain old chocolate isn’t adventurous enough for you, you could always jazz these up with cayenne, raspberry puree, peppermint extract, cinnamon, chocolate shavings, peanut butter or crystallized ginger. The options are endless!

enjoy. every. bite.

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Creamy Chocolate Fudgesicles

1 cup salted roasted cashews
1 cup canned coconut milk (lite or regular will work)
1/2 cup unrefined coconut oil
1/2 cup unsweetened cocoa powder
10-12 whole medjool dates, pits removed
2 tablespoons vanilla extract
In a high powered blender (or food processor) combine the cashews, coconut milk, coconut oil, cocoa powder, dates and vanilla extract. Blend until smooth, thick and very creamy, about 8 minutes. Scrape down the sides of the canister 2-3 times during blending. Divide the mixture among 6 small paper dixie cups. Insert popsicle sticks and freeze overnight. Remove the popsicles from the freezer and peel away the paper cups.  Enjoy!

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