These dairy free and naturally sweetened fudgesicles only require 4 ingredients and put the store bought ones to shame! Give them a try today.
There is just one (late) post this week because my husband and I spent the weekend gettin’ ‘er done. What is ‘er, you ask? Um, everything.
Seriously, we worked our butts off cleaning and organizing the house, unpacking boxes from the renovation, sorting through stuff to either put back or donate, hanging and re-hanging art on the walls, and also mounting five &%!$ing floor-to-ceiling vinyl tree decals on the wall in the baby’s room. Who thought THAT was a good idea, by the way? (Me. The answer is me. Thank you to my husband for not divorcing me over this. Turkeybaby better like trees because he’s going to have them in his room for the next 34 years.). Don’t ever trick yourself in to thinking that vinyl decals are just peel-and-stick and are soooo much easier than paint.
So, it was a long and super-productive weekend. How was yours?
Whether you had a long couple days of sitting by the pool or wrestling a vinyl forest on to the wall, the end of one – or the beginning of another – calls for a refreshing, rich, chocolatey treat which is, lucky for us, where these fudgesicles squirreled away in the freezer come in.
Aren’t you glad you stole those 3 minutes to measure, stir and pour fudgesicle-y goodness into the popsicle molds this morning? (wait…you didn’t? Go do it now. I’ll wait.)
It was worth the three minutes so many times over, and here’s why:
- Good, rich, real chocolate flavor (no waxy, overly-sweetened cheap chocolate involved) thanks to full fat coconut milk and Now Food‘s rich and decadent Cocoa Lover’s organic cocoa powder …and…
- A soft enough texture to bite into without the threat of single-handedly paying your dentists’ kids ways through college.
In my book, these are the two criteria for the perfect fudgesicle; anything less than that is a waste of time, and anything more is trying to hard – not that that’s a bad thing because I have about 100 ideas for tricking out this basic recipe, but you’re going to have to make due with this basic model (hardly a sacrifice, though) for awhile until I get around to those other versions.
For today, we’re going to go with the quick, simple and – of course – refreshing version and save our energy for all the weekend chores or “chores” (like sitting by the pool… it’s a tough life but someone has to live it) in store for us.
- Whisk together all of the ingredients until smooth and well-combined.
- Pour into popsicle mold.
- Freeze until solid, about 6 hours.
- Keep frozen until serving.
- Yield: Depends on your popsicle mold. The one I use - which made 5 fudgesicles - is no longer available, but this one is similar. Gotta love a built-in drip catcher!
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