Your childhood favorite fudgsicle gets a healthy makeover in this vegan version.
The tastes of summer.
Watermelon. Strawberry Lemonade. Grilled veggies. And of course anything on a stick.
Kabobs. Popsicles. Roasted Marshmallows.
Ahh, and you can’t forget the Fudgsicle. A classic childhood flavor that you probably don’t always let yourself indulge in these days because well, they’re not necessarily on most peoples’ health plans.
But today I have a treat that fits the bill both for your taste buds and your health goals!
When I think about summer, I think about the days of running around outside for hours and hours with my neighbor. Down to the creek playing in the mud. Riding bikes around the cul-de-sac. Playing make-believe games.
And of course, there was always that time in the day when we had to decide which house to go get a snack from. I remember, I always wanted it to be her house because her mom always kept the freezer stocked with ice cream goodies, and Fudgsicles were always on the list!
As an adult, I still love the chocolate-y goodness of a fudgsicle, but the classic doesn’t quite fit for me. So I did what I do best. I revamped an otherwise unhealthy treat and made it healthier without compromising the flavor.
And my friends, let’s just say that I fooled my family. They knew it was homemade, but they had no clue that the ingredients were so much healthier than the store-bought version. That is an absolute win!
And of course, I had to not only kick up the health factor, but I had to “Almond-Joy-ify” these pops. Seriously, if I could add coconut, almonds, and chocolate to every dessert, I’d be one happy camper!
And with these, you aren’t sacrificing flavor at all!
- 1 cup almond milk (or any nondairy milk of your choice)
- 1 1/4 cups semisweet chocolate chips
- 12 ounces firm silken tofu
- 1/2 cup almonds , chopped finely
- 1/2 cup shredded coconut
- popsicle molds and 12 popsicle sticks
- Warm up milk on the stovetop or microwave until slightly warm. Not boiling, but warm to the touch.
- Next, melt the chocolate either by slowly heating it in the microwave in 25-second increments stirring in between or creating a double boiler with a saucepan with a small amount of water and a bowl on top of that. Stir until the chocolate looks all smooth.
- Once the chocolate is melted, add it, the milk, and the tofu to a blender and mix until well-combined. Stir in the coconut.
- In your popsicle molds, place a small amount of chopped almonds.Top with chocolate mixture until molds are about half full. Add another spoonful or so or almonds into each mold and top with the remaining chocolate mixture to the tops.
- Add the popsicle sticks and put in the freezer. Will keep in the freezer for about a month.
If you make this recipe, be sure to snap a picture, upload it to Instagram and tag me (@happyfoodholly) and use the hashtag #inspiredbyholly
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