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Vegan Fudgesicles

Vegan Fudgesicles

Reprinted from Chocolate Every Day by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2018, Bennett Coffey and Kyleen Keenan.

Servings 10 pops

Ingredients

  • 1 13.5-ounce can full-fat coconut milk
  • cups raw cashews soaked in boiling water for 10 minutes then drained
  • 1/4 cup coconut oil
  • 1/4 cup raw cacao powder
  • 1/4 cup raw cacao butter melted
  • 1/4 cup pure maple syrup
  • Be Saucy Chocolate Sauce coconut flakes, chopped pistachios, goji berries, or flaky sea salt, for serving (optional)

Instructions

  1. Add the coconut milk, soaked cashews, oil, cacao powder and butter, and maple syrup to a high-speed blender and puree until completely smooth.
  2. Pour the mixture into ten 2.75-ounce popsicle molds and freeze until firm, about 4 hours. Drizzle with the chocolate sauce and sprinkle with your desired toppings just before serving.

Recipe Notes

Be Saucy Chocolate Sauce:

In a small saucepan over low heat, combine 3/4 cup liquid sweetener (like maple syrup or coconut nectar) with 1/4 cup of water and cook until the mixture just starts to bubble, about 4 minutes. Whisk in 3/4 cup raw cacao powder until smooth. If desired, pour the heated mixture into a blender or use an immersion blender to puree the sauce until super smooth. Store in a jar or covered container in the refrigerator for up to 1 week. Reheat before using.