Ingredients
Scale
Fudge Pops:
- 1 can (13.5 oz coconut cream)
- 1/2 cup almond butter (or any other nut or seed butter)
- 1/4 cup cacao powder
- 1/4 cup coconut sugar
Magic Shell:
- 1/2 cup melted chocolate
- 1/4 cup chopped hazelnuts
Instructions
- In a blender, combine the solid parts of the coconut cream, almond butter, coconut sugar, and cacao powder.
- Blend until smooth and well combined.
- Pour the mixture into popsicle molds, insert sticks, cover, and freeze for at least 4 hours or until firm.
- Once frozen, dip the popsicles into the melted chocolate mixed with chopped hazelnuts.
- Place them on parchment paper and return them to the freezer until hardened.
- Enjoy your delicious Vegan Fudge Popsicles!
Notes
- Ensure all ingredients are well incorporated for a smooth and creamy texture.
- Experiment with chocolate tahini or nut butter for added flavor depth.
- Opt for a silicon mold for the best results.