It’s finally feeling like Spring with glimpses of summer here in West Michigan. Blue skies and white fluffy clouds entice us to spend long afternoons outside. In our house it also means… time to break out our popsicle mold. My daughter, Emma loves popsicles especially when she gets to roam outside with one. In between licks, she has fun finding bugs and running in the grass. The great thing about popsicles is that there virtually error proof. Just blend your favorite ingredients, freeze and voila you have a fresh frozen treat.
Growing up, I used to LOVE fudgsicles. Cold, creamy chocolate was and STILL IS the best. Being dairy free, I was on the search for something equally as appealing. Thankfully, coconut milk fulfilled the void.
So why is this recipe so great? It’s easy, simple and delicious. Four ingredients give you a fabulous taste compared to the store bought ones with over a dozen ingredients. And I don’t even want to go off on some of the gross ingredients but you can read them here in case your wondering.
Here’s what you’ll need to make your own dairy-free fudgsicles.
Serves: 8 popsicles (depending on your mold size)
Prep time: 10 minutes
Freeze time: Overnight
– 2 large ripe bananas
– 1 can of full fat coconut milk (unsweetened)
– 2 tbsp. of powder cocoa
– 3 tbsp. of honey
1. Open a can of unsweetened coconut milk and place in a small pot on the stove. Bring to a rapid boil while stirring occasionally.
2. Turn heat down and add in cocoa and honey. Stir or whisk quickly until honey and cocoa is well mixed with the coconut milk.
3. Let mixture cool before pouring into the blender. Add ripe large bananas and blend until well mixed. Place chocolate mixture into desired popsicle mold and then set in freezer overnight.
I would love to hear about your own favorite childhood treat that you have passed down to their kiddos.