The fudgiest chocolate popsicle recipe has arrived. It’s dairy-free and gluten-free. It’s also refined sugar-free and nut-free. It’s free of SO MUCH, yet it is SO GOOD. And guess what? You need these in your life!
When I think of fudge popsicles a.k.a. fudgesicles I think back to the old days, circa 10 years old at Summer camp. If you got the fudgsicles at snack time, you were golden. Next in line were the grape and cherry ices, and if you got stuck with orange, or worse lemon!! then you knew how the day would play out, and it wasn’t going to be good. Ah, the life of a child, our biggest worry at the time was whether we would get the fugsicle or the lemon ice.
But back then sugar was it! We could consume high amounts of it, and it only fueled our day rather then destroyed it. In fact sometimes if we were lucky and there were leftovers, we would get to have two fudgsicles in one day! Plus all the other sugar we ate in forms of candy, cookies, crackers, yogurt, juice boxes and the Summer camp East Coast popular drink: fruit punch or maybe you remember it as Kool-Aid!
But now? Consuming that much white refined sugar would destroy our bodies, creating terrible symptoms we would later find out to cause Candida Overgrowth, Acne, skin rashes, fatigue, Diabetes and a variety of other Autoimmune disease and disorders all fueled by our favorite friend; Refined Sugar. So how to create the fudgiest fudgsicle in town using healthy ingredients that taste like the most sinful treat on the planet?
I’ll tell you. 6 ingredients.
No dairy whatsoever!
No gluten whatsoever!
No refined sugar whatsoever!
No nuts whatsoever!
No coconut whatsoever!
No soy whatsoever!
And do they taste good? Well, I’ll admit having 8 of them in my freezer was so tempting that I had one every single day for 8 days straight. They are obviously gone now. But the plus? I didn’t have to feel so guilty because I only used 2 tablespoons of organic pure grade maple syrup in the entire lot! And I didn’t use any dairy, so I didn’t have to worry about serious inflammation in the form of cystic acne, or a sugar high, followed by a deep sugar low.
The trick was to add enough unsweetened cocoa powder to work in tandem with the Avocado and the non dairy milk, so that you got the creaminess of the avocado, but you also got the divine chocolate taste.
3 tries until I reached perfection.
P.S. You need this popsicle mold!
WHAT YOU WILL NEED:
1 medium ripe avocado
1/2 cup unsweetened cocoa powder (make sure it’s gluten-free)
1/4 tsp. Sea Salt
1/2 tsp. pure uncut stevia powder (sweet leaf)
2 T. pure maple syrup
2 cups homemade unsweetened hemp milk
(homemade is more suitable because it’s thicker)
DIRECTIONS:
- Mix all the ingredients in a high speed blender or Nutribullet until well blended. Do not add more then 2 cups of liquid.
- Using a measuring cup pour mixture into popsicle molds and freeze for 6 hours or overnight.
- Once popsicles are ready to come out of the freezer run the mold part under warm to hot water to loosen the popsicles and then pull them out of the molds.
- Store them in a ziplock bag OR plastic container in the freezer for up to 3 months.
Enjoy!!
- 1 medium ripe avocado
- ½ cup unsweetened cocoa powder (make sure it's gluten-free)
- ¼ tsp. Sea Salt
- ½ tsp. pure uncut stevia powder (sweet leaf)
- 2 T. pure maple syrup
- 2 cups unsweetened hemp milk
- (homemade is more suitable because it's thicker)
- Mix all the ingredients in a high speed blender or Nutribullet until well blended. Do not add more then 2 cups of liquid.
- Using a measuring cup pour mixture into popsicle molds and freeze for 6 hours or overnight.
- Once popsicles are ready to come out of the freezer run the mold part under warm to hot water to loosen them and then pull them out of the molds.
- Store them in a ziplock bag OR plastic container in the freezer for up to 3 months.
5. Liquid form and powder form of Stevia are different in baking. This recipe calls for powder form.
Love and Healthy Fats!
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