Chocolate, fudgy goodness on a stick! Smooth, creamy and delicious, chocolate in every bite. A healthy treat that you can feel good about eating and sharing with the children in your life. The grandchildren love these bars and so do I!
Since you are making them, you can control how sweet they are. Don’t want them too sweet cut back on the dates. Prefer them sweeter add more dates.
So easy to please everyone’s taste buds.
These are refined sugar free, dairy free, no preservatives or additives! They are made with whole plant food ingredients.
All three of our grandchildren like homemade Chocolate Fudgesicles. They are requested on a regular basis.
These couldn’t be easier to make. Cacao powder or unsweetened cocoa powder, pure vanilla powder – ground vanilla bean, nothing added or vanilla extract, pitted dates, roasted sweet potato or yams – any kind will work, plant milk – I used the JOI – One Ingredient Almond Plant Milk Base, use code NUTMEG to save 10%, but any plant milk will work and of course you need some popsicle molds and sticks.
I used my high powered Vitamix Blender and it makes easy work of this delicious concoction.
You could make the mixture and serve it as a pudding. It’s so delicious straight from the blender, it’s rather tempting. However frozen fudgesicles are so much fun and worth a little extra effort.
Fill the popsicle mold with the mixture making them even.
Freeze overnight for best results.
When making 10 bars, I get just enough leftover fudgesicle mixture to fill two Tovolo ice-cream cups. Pop them in the freezer and enjoy this special treat with a spoon. If you have a popsicle mold that makes 12 that would be perfect.
Make everyone happy by serving up Chocolate Fudgesicles!
If you want a good storage bin for popsicles in the freezer I like the long skinny organizers. I will link to them below. If you want another flavor be sure and try the Watermelon Lime Popsicles – we love them too.
Hannah Yams – use any kind of oven roasted sweet potato or yam. I find that oven roasting them makes them more sweet and delicious than other cooking methods.
Cacao Powder – use any kind of unsweetened cocoa powder.
Bananas – if you don’t like bananas or are allergic to them just use more roasted sweet potatoes about 1 – 1 1/4 cups more. You may need to use more dates for sweetness if you don’t use the bananas.
Vanilla Powder – use equivalent amount of vanilla extract. It’s optional but I think it adds a nice sweet note.
Medjool Dates – Use any kind of pitted dates. If they are smaller than Medjool use more. 10 Medjool dates equals about 5- 6 ounces. If you want to sub date paste start with about 1/2 cup. Use less or more depending on your personal preference.
JOI Plant Milk Base – Use any unsweetened plant milk.
I use JOI Organic Almond Nut Base for my plant milk. It’s so easy because I just add the nut base and water and the blender creates the plant milk. You control how rich it is by how much JOI base you use. 1 tablespoon per cup of water is what I use. You can use your favorite unsweetened plant milk. If you want to try JOI Nut Base use our affiliate code NUTMEG for 10% off. They also have cashew and oat available.
- Blender, popsicles molds, wood sticks, freezer bags
- 1 1/2 cups roasted peeled, Hannah Yams or any sweet potato see below for substitutions
- 2 each very ripe, peeled bananas see below for substitutions
- 1/2 cup unsweetened cacao powder see below for substitutions
- 1/4 teaspoon vanilla powder, pure ground vanilla beans or vanilla extract optional
- 8-10 each Medjool dates, pitted or any kind of dates see below for substitutions
- 2 1/2 cups Unsweetened Plant Milk I use 2 T JOI Almond Base with 2 1/2 cups water
- Put all of the ingredients in a high powered blender and blend until creamy smooth.
- Pour into popsicle molds and follow the manufactures instructions for freezing.
- I have found that over night works best with my popsicle mold and freezer.
- When completely frozen remove and put in freezer bags to free up the molds for making more popsicles!
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These look very tasty.
I am confused by the statement after banana substitution which says to use more sweet potatoes.
How many bananas would I use for this recipe?
Thank you very much!
The substitutions are telling you what to use in place of the original ingredients in the recipe. Please scroll down the page for the printable version of the original recipe. It calls for 2 bananas.
When do you plan to review the Ninja Aid Fryer? I am very anxious to hear your opinion and to find out if this smaller appliance will be as satisfactory as the Brevelle Smart Oven Air. And, I am anxious to be able to enjoy some smashed potatoes, fries, chips and other crispy things!
Tom has been editing the video today and is working on it right now! We hope to have it up in the next couple days. I will give you a hint that we liked the Ninja Foodie SP101 and thought it was a good value and does a good job. I still like my Breville better because of the capacity to hold a 12 cup muffin pan and a 9 x 13 casserole dish. But otherwise its a good buy. Hope that helps. The video will be ready soon.
Your posts are visually beautiful ad clear but this recipe is just too close to Brittany Jaroudi’s recipe not to give her credit. I’ve seen your comments on her site so I know you follow her.
I don’t know how you could possibly know where my idea for this or any of my recipes came from. To accuse me of stealing someone else’s recipe is pretty low. My inspiration for the chocolate fudgesicles came from a chocolate pudding that I make with sweet potatoes. One day I decided to freeze it instead of serving it as pudding and it turned out great. All of us food plant based food bloggers have similar recipes. We all have our version of chili, veggie burgers, mashed potatoes, lentil loaf, nice cream, green smoothies, salad dressings and so forth. We all have our own spin on things we make that are plant based and yes, they are sometimes going to be similar. One day my friend Shayda from Healthy Cooking with Shayda and I both posted a similar watermelon drink within hours of each other. Someone accused one of us of stealing the recipe from the other! Again you subscribers have no idea where our inspiration for recipes comes from. If I make someone else’s recipe or am inspired to make a recipe from something I see I give credit to that person. Think twice before you start accusing people of stealing someone else’s recipes.
I can’t comment on the actual popsicles yet, (still in the freezer) but the “batter” was so good I wanted to eat it like pudding! This recipe is surprisingly delicious:) I’ve been making another one that uses cashew butter and sugar, and was delighted to find this much healthier version. Thank you Tami!!!
I hope you enjoy them as much as my grandchildren and I do! It is nice to have something chocolatey and yet healthy.
Happy Cooking, Tami
WOW! I love this recipe! I’m glad to find such a healthy treat. I used unsweetened chocolate almond milk (still added 1/2 cup cocoa for extra chocolate flavor) and added chopped frozen raspberries to the batter. Can’t wait to surprise my friends when they ask what’s in this decadent dessert.
I am so glad you like it! Great variation ideas too – thank you for sharing.
No I don’t soak the beans before I cook them. 🙂