It’s been a while since I posted a new recipe! If you follow me on Instagram you’ll know I’ve definitely still been playing around in the kitchen and developing some new recipes here and there. Unfortunately, I won’t be sharing most of those recipes on here as they are for my hopeful future all vegan cafe! Keyword there being ‘hopeful,’ but I’m trying to be optimistic here.
Anyway, before I share the recipe for these fudgesicles I feed like I should say that I’m really not a huge fan of avocado, *gasp.* Don’t get me wrong, I love me some guacamole or some avocado sushi, but other than that it’s really not my thing. I’ve had other avocado-based desserts in the past that definitely tasted way too much like avocado for me, but I think the right balance is just right in this recipe.
I even presented the fudgesicle mixture to my mom to try before freezing, but before even tasting it she made a face and said, “I don’t like that stuff.” I made her try it anyway and guess what? She liked it! Picky parent approved (;P). These fudgesicles remind me of the ones I used to eat as a kid after a day at the beach, but without all the junk ingredients. I remember eating one almost everyday during the summer; I was addicted to those things!
The avocado provides the creaminess of a classic fudgesicle, making sure these aren’t too icy. The addition of the banana helps cut the avocado flavor without changing the texture too much, and surprisingly these don’t taste banana-y at all! Plus, they’re naturally sweetened with pure maple syrup, so no you can really feel good about having these as a healthy dessert option. I hope you all enjoy these as much as I do!
Almost Raw Fudgesicles
- 1 Ripe Haas Avocado
- 1 Medium Spotty Banana
- 4-6 Tbsp Raw Cacao Powder*
- 3-4 Tbsp Pure Maple Syrup*
- 1/8 Tsp Sea Salt
- 1/4 Tsp Vanilla Extract
Combine all ingredients in a food processor or blender and blend until smooth and creamy. Transfer the mixture to popsicle molds and freeze for at least 5 hours. This makes about 6-7 small fudgesicles, but can also be enjoyed as a chocolate pudding. When you’re ready to eat your fudgesicles, run the popsicle mold under warm water for about 30 seconds or place the mold in a hot water bath to help remove them from the mold.
I like to use 6 tablespoons of cacao powder and 3 tablespoons of maple syrup for a darker chocolate flavor, but if you aren’t a big fan of dark chocolate I would recommend starting with 4 tablespoons of cacao powder and 4 tablespoons of maple syrup.
If you make this recipe be sure to tag me and use the tag #peanutbutterandvegan!