Raw Vegan Fudgesicles

Tuesday, July 22, 2014

My shopping habits can be odd. On the one hand, I bought a $250 pair of motorcycle boots (I've worn twice) on a whim this winter, and I'm still kicking myself for it, but on the other hand, I lusted over this $20 popsicle mold for more than a year before I thought, "That's it, I deserve it."

The package arrived a few weeks ago, and one rainy Saturday afternoon Brian and I made these raw, vegan fudgesicles. We were both kind of nervous! The recipe makes four fudgesicles and requires two avocados; that's half an avocado a pop! We decided these would be the most disgusting things ever, or the best, and while they're arguably not the best, the consensus is that they're pretty delicious! We were amazed (running-around-my-apartment-making-my-roommate-lick-the-spoon-amazed). You really can't taste the avocado, and for the most part, they taste like a regular fudgesicle, just richer and creamier (and they're a lot healthier!). We're sold and think you should try them.

Oh, and let me know if you're on the market for motorcycle boots, because I'm your girl.

Ingredients (makes four-five pops):
2 large ripe avocados
2/3 cup cocoa powder
1/2 cup agave nectar
Dash of vanilla extract
1/4 cup water (that's what the recipe called for, we used more; probably 1/2 cup)

Use a mixer to blend together the avocados, cocoa powder, agave nectar, vanilla extract and water. Blend until light and fluffy; if stuff, add a little more water.

Divide among popsicle molds and let set in freezer for at least five hours.

Enjoy once frozen. For extra flavor roll slightly softened popsicles in nuts or coconut (or both, or neither, your call).

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