Vegan Fudge Popsicles

Ready to freeze in five minutes!

What is it about the middle of summer that makes me perfectly happy do nothing but sit outside, reading the same paragraph of a novel five times in a row as I wait for the next delicious breeze to come along?

Living in the northeast, summer is a long-deserved treat in itself. Being a true New Englander though, by August I’m thinking longingly of cool days when my forehead isn’t permanently damp, and I can come back home looking the same way I left (ie not a melted, frizzy puddle of a human being).

When I am feeling that way, however, I crave the coldest thing I can find. I actually don’t even like real ice cream that much. I prefer lighter textures that don’t make me feel like I just ate a frozen stick of butter, but I find that a lot of dairy-free desserts don’t have very rich or complex flavors. The triple-threat of chocolate, coconut, and coffee in this recipe does the trick without adding a lot of fat and calories.

While not vegan, I am health-conscious so I was excited to try and find a delicious summer treat that was both satisfying and guilt-free.

This recipe is adapted from On a Stick!, Smitten Kitchen, and The Wayfaring Teacher.

Vegan Fudge Popsicles

Makes 4 standard-sized popsicles.

Make these sugar-free as well by using stevia, an all-natural plant-derived sweetener.

*optional slightly less healthy addition* {2 tablespoons (21 grams or 3/4 ounce) semisweet chocolate chips or chopped semisweet chocolate}
1 tsp. Stevia OR agave nectar OR 1/3 cup (67 grams or 2 1/3 ounce) sugar
1 tablespoon (7 grams or 1/4 ounce) cornstarch or arrowroot powder
1 1/2 tablespoons (8 grams or 1/4 ounce) unsweetened cocoa powder

½ cup of strong coffee

1/2 c. coconut milk (I used light) and 1/2 c. vanilla almond milk
Pinch of salt
1/2 teaspoon (3 ml) vanilla extract

In saucepan over low heat, melt the chocolate chips, stirring until smooth. If not using chocolate chips, mix the cocoa powder (use a little extra) with some water first to make a thick paste. Stir in sweetener, cornstarch, cocoa powder, milk, coffee and salt and raise heat to medium. Cook mixture, stirring frequently until it thickens, for about 5 minutes. Remove from heat, add vanilla and and stir.

Set aside to cool slightly then pour into popsicle molds. Freeze 30 minutes, then insert popsicle sticks. Freeze the rest of the way before serving.

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3 thoughts on “Vegan Fudge Popsicles

  1. Pingback: ‘Merica Pops | The Hearty Herbivore

  2. Pingback: Five Minute Blender Ice Cream | a bolt in the blue

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