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  • Good Health Choices Magazine NZ

    Naturally SWEET

    Jan 19, 2020 5 minutes

    Chocolate fudgesicles

    » MAKES 4 POPSICLES

    Many vegan ice cream recipes ask that you defrost the ice cream before you eat it. However, when I want ice cream, I don’t want to wait! To avoid this, I used a combination of ingredients to prevent the popsicles from freezing rock hard. Due to the high fibre and natural oils in dates and nut butter, they never completely freeze so you can eat them straight from the freezer.

    POPSICLES

    ½ cup (80g) pitted dates, soaked in water for 2 hours
    ½ cup (130g) almond butter
    ½ cup (120ml) coconut cream
    ¼ cup (60ml) plant-based milk, such as almond, soy, or coconut
    3 tbsp (15g) cocoa or raw cacao powder

    COATING

    2/3 cup (125g) store-bought vegan chocolate
    ½ cup (50g) chopped almonds or other nuts

    1 Drain the dates. Add them to a high-powered blender with all the popsicle ingredients. Blend until the mixture is as smooth

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