Do you guys remember Fudgesicles? I sure do. Fudgesicles are a fond childhood memory of summer. I remember eating them while watching my Dad man the BBQ on a hot summer night or sharing them with friends while we giggled poolside. However, the Fudgesicles of my youth are not something I would be giggling over these days, much less serving to my daughter. They are loaded with artificial ingredients and additives that are unpronounceable to the average consumer, much less recognizable. An instant deal-breaker for me when it comes to food. However, that doesn’t mean that the concept of fudgey frozen pops needs to disappear from my life altogether. Popsicles are probably the easiest healthy homemade dessert out there and homemade fudge pops aren’t far behind.
Mint chocolate is my absolute favorite ice cream flavor, so turning these fudgey frozen treats minty seemed like the only way to make them better. Plus, with the warm weather waking up everyone’s mint plants, finding fresh mint to use in the recipe was effortless. These fudge pops are made creamy with coconut milk and naturally sweet with dates. There are no weird chemicals or additives in these frozen delights, just healthy fats, flavors, and smiles.
Makes 6 pops
1 can full fat coconut milk
1/2 cup unsweetened cocoa powder
4-6 fresh mint leaves (depending on how minty you like)
3 pitted Medjool dates
1/2 teaspoon pure vanilla extract (optional)
1. Put all of the ingredients into a blender. Blend until the mint leaves and dates are well chopped and the mixture has a smooth consistency (about 60-90 seconds).
2. Pour the mixture into popsicle molds, add popsicle stick, and freeze 6-8 hours (over night for best results)
Adapted from My Whole Food Life