Rich & Creamy Plant-Based Fudgesicles
A quick and easy, dairy-free, whole food, plant-based, 5-ingredient fudgesicle recipe that you can whip up in minutes for the perfect summer treat.
Servings 8
Ingredients
- 1 cup pitted dates packed
- 1 1/2 cup soy milk unsweetened, unflavored
- 1/4 cup cacao or cocoa powder
- 1 avocado
- 1 tsp vanilla
Instructions
- To soften dates, soak for 10 minutes in 1 cup of hot water.
- Strain dates and transfer to food processor, add 1/2 cup soy milk. Process until very smooth, stopping to scrape down sides as needed.
- Add remaining ingredients and process until smooth. The smoother, the better.
- Fill popsicle container with mixture, leaving about a quarter inch at the top to allow for expansion.
- Place in the freezer for at least 6 hours or until frozen solid. You may need to run warm water over the popsicle container to remove the fudgesicles.
- Can be stored in the freezer in popsicle container or transferred to another sealed contained.
Notes
You can use any non-dairy milk, although I like soy milk for this recipe as it seems to be a bit creamier than most.
This recipe makes about 8 fudgesicles, although you may have more or less depending on the size of your popsicle molds.
I used this popsicle mold for mine and it works great!