I’m interrupting this beautiful long weekend for a moment to share the recipe for these healthier, vegan peanut butter fudgesicles, because I think they belong in your life. This heatwave is full on, so these are just what you might need to cool off.
I’ll choose creamy popsicles over icy fruity pops 99% of the time; especially when there’s chocolate involved. So I thought I’d make a version that’s less sweet and not completely terrible for me, while still reminding me of this childhood favourite.
These fudgesicles are vegan, super creamy, chocolaty, naturally sweetened with dates, and are so easy to make (just put all the ingredients in a blender!). The hardest part is to wait for them to set.
The 2-ingredient chocolate magic shell and extra peanuts on top are optional but totally worth that extra step. They’re both highly recommended.
And now let’s take about the secret, not-so-secret ingredient: silken tofu! Please don’t run away and don’t judge before you try it.
Most creamy vegan popsicle recipes are made of cashews, but I was looking for an option that would be a bit more affordable and that wouldn’t require soaking nuts.
Super smooth silken tofu came to the rescue! It lends these fudgesicles a lusciously creamy texture, and packs them with protein too. No one would ever notice that there’s tofu in there, I promise.
Secret Ingredient Peanut Butter Fudgesicles (Vegan)
For the fudgesicles
- 350 g silken tofu
- 1/2 cup cacao powder
- 1/3 cup creamy peanut butter
- 10-12 soft Medjool dates (or more to taste) pitted
- 3/4 cup plant-based milk (almond, cashew, etc.)
- 1 tsp pure vanilla extract
- Pinch sea salt
- 1/2 cup crushed peanuts
For the chocolate shell (optional but delicious!)
- 100 g. dark chocolate (use vegan if needed)
- 1 tbsp coconut oil
Place the silken tofu, cacao powder, peanut butter, dates, milk, vanilla extract and sea salt in the container of a high-speed blender. Blend on high until completely smooth. Taste and adjust sweetness if needed by adding one or two more dates and blend again.
Pour the chocolate mixture into your popsicle molds, leaving about 1/2-inch room at the top. Sprinkle crushed peanuts on top of each popsicle (keep at least half of it for later). Stick a chopstick into each mold, then place in the freezer until completely solid, about 4-5 hours.
To make the chocolate shell, melt the chocolate and coconut oil in a double boiler (or a stainless steel bowl placed on top of a pot filled with simmering water).
To remove the popsicles, run the molds under hot water until you can easily pull them out.
Dip each pop into the chocolate magic shell (or drizzle if you prefer), then quickly roll it into crushed peanuts (act quickly; the magic shell will firm up in just a few seconds). Eat right away or place them back in the freezer in an airtight container. Allow frozen fudgesicles to thaw for 10-15 minutes before eating. Enjoy!