The richest, creamiest, most chocolaty fudge pops ever, and they just happen to be vegan! These homemade vegan fudgesicles are super easy to make, and you’d never guess they were dairy-free.
Fudgesicles were always a big weakness of mine. I’m not normally a fan of popsicle-type desserts — I prefer frozen treats you eat with a spoon, thank you very much. But fudgesicles are an exception. They’re so rich and chocolatly, I’ll take them any way I can get them. And when it comes to making your own frozen desserts, there’s definitely something to be said for frozen pops, which don’t require nearly as much in the way of equipment as ice creams. Get yourself a mold, and you’re set. I wasn’t sure if I could make a vegan fudgesicle that was as good as the classic, but these blew away all of my expectations. They’re the best fudge pops I’ve ever eaten — even richer and creamier than the classic dairy-based pops I used to love so much! What You’ll Need
How to Make Vegan Fudge PopsFirst, make sure at least 1/2 cup of your non-dairy milk is cold! You can add some ice cubes to cool it down if needed. Once it’s nice and chilly, mix it together with the cornstarch. Stir the mixture until the cornstarch fully dissolves.
Now place the rest of your milk into a medium pot, along with all of your other ingredients. Start heating everything up on the stove, whisking the mixture all the while. The chocolate chips should melt, and then a few minutes later the liquid should start to simmer. Now grab your cornstarch mixture, give it another stir, and pour it into your chocolate milk mixture on the stove. Bring everything back up to a simmer, and let it cook for about a minute more, until it thickens up a bit.
Take the pot off of the burner and let the mixture cool down completely. Keep an eye on it and give it a whisk every so often so it doesn’t form a skin. I let my mixture cool down completely in the fridge (which is why it looks so thick), but room temperature is just fine. Once it’s cool, use it to fill your popsicle molds, making sure to leave about 1/8 inch of room for expansion at the top. Depending on how many molds you have, you may need to do this in batches.
Freeze your pops until they’re solid, which should take 4 to 8 hours. Enjoy! Vegan Fudgesicle Tips & FAQ
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it! Creamy Vegan FudgesiclesThe richest, creamiest, most chocolaty fudge pops ever, and they just happen to be vegan! These homemade vegan fudgesicles are super easy to make, and you’d never guess they were dairy-free. Prep Time 5 minutes Cook Time 15 minutes Cooling/Freezing Time 5 hours Total Time 5 hours 20 minutes Servings 12 Calories 155 kcal Author Alissa Saenz Ingredients
Instructions
Recipe NotesThe number of pops produced will depend on the size of your molds. This recipe yields about 12 pops using 2.25 ounce molds. Adapted from Food52. Nutrition Facts Creamy Vegan Fudgesicles Amount Per Serving (1 pop (1/12 of recipe)) Calories 155 Calories from Fat 77 % Daily Value* Fat 8.5g13% Sodium 48mg2% Potassium 144mg4% Carbohydrates 14.9g5% Fiber 2.1g8% Sugar 11.3g13% Protein 1.9g4% Calcium 77mg8% Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet. Sharing is caring! from http://easyveganrecipes.info/creamy-vegan-fudgesicles/?utm_source=rss&utm_medium=rss&utm_campaign=creamy-vegan-fudgesicles
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