I’m a big Fudgsicle fan — but really, who isn’t? I wanted to try to make a vegan version of the frozen chocolate treat, and, dare I say, make it even better?! This dessert gets its sweetness from bananas and saltiness and creaminess from peanut butter. Plus, they take just five minutes to whip up in a blender and then a few hours in the freezer.
I froze our pops in silicon muffin cups because we didn’t have any popsicle molds or sticks on hand (whoops!), but a popsicle mold would be ideal. We made a big batch and enjoyed them for weeks.
Enjoy this semi-healthy homemade dessert whenever you need a cool, refreshing, chocolate-y treat!
2 ripe bananas
scant 1/4 cup sugar
1 1/4 cup almond milk
scant 1/4 cup unsweetened cocoa powder
2 Tbsps peanut butter
1 Tbsp maple syrup
1/2 tsp vanilla extract
1/2 tsp lemon juice
1/8 tsp kosher salt
Preheat oven to 400 degrees. Wrap the whole bananas individually in foil and roast for 20 minutes or until tender. Wait a few minutes and then peel and mash the bananas in a large bowl. Add the sugar and mix together. Transfer to a blender, add the remaining ingredients, and blend until smooth. Pour the mixture into popsicle molds or silicon muffin cups. Freeze for at least 4 hours.
Makes 8 popsicles