Author Notes
A fudgey, creamy, healthier take on the classic Fudge Pop, completely dairy-free, gluten-free, and cruelty-free. It uses whole foods for sweetening and kid-approved. —Cara Asalita Schrock
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Ingredients
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5
medjool dates, pitted
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3 tablespoons
raw cacao or unsweetened cocoa powder
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1 1/4 cups
dairy-free creamer, I used Silk Soy creamer
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1 tablespoon
cornstarch
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1 pinch
sea salt
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1/2 teaspoon
vanilla extract
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1 tablespoon
unrefined, organic coconut oil, melted
Directions
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In a high-powered blender, combine the dates, cacao, and creamer. Blend until smooth and no bits of dates remain.
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Pour the mixture into a medium pot over low heat. Stir in the cornstarch and salt
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Increase heat to medium and while stirring frequently, cook until the mixture begins to thicken, about 5-10 minutes.
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Once slightly thickened, remove from heat and add the vanilla and coconut oil, stir until combined.
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Cool for a few minutes and then pour into popsicle molds. If using your own wooden sticks instead of the mold handles, let freeze for about 30 minutes before inserting the wooden sticks to prevent the sticks from floating or falling to the side.
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Freeze fully before serving, about 2 hours or overnight. Run under luke warm water for a minute to loosen from the molds and enjoy!
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Optional: You can let them soften for about 30 seconds and roll them into a finely chopped topping of your choice like coconut, as shown, chopped nuts, or cookie crumbs. But the simple classic naked version is a family favorite here.
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