Moonlit Chocolate Fudge Popsicles with Almond Butter Swirl
This recipe is a vegan and dairy-free version of the classic fudge popsicle. It combines rich chocolate with creamy almond butter for a delicious frozen treat perfect for warm summer nights. The pops are dairy free, egg free, soy free, and can be made nut-free if needed.
Allergens
Tree nuts (Almonds)
Ingredients
- 1. 2 cups Almond Milk 2. 1 cup Coconut Cream 3. 1 1/2 cups Vegan Chocolate Chips 4. 1/2 cup Almond Butter 5. 2 tbsp Agave Nectar 6. Pinch of Salt 7. 8
- oz Mold with wooden sticks
Instructions
- Begin by melting the chocolate chips over a double boiler or in the microwave, stirring occasionally until fully melted. Set aside to cool slightly.
- In a blender, combine almond milk, coconut cream, agave nectar, and a pinch of salt. Blend until smooth.
- Slowly add the melted chocolate into the blended liquid while continuously blending, ensuring a uniform fudgy consistency.
- Fill each mold cavity 2/3 full with the chocolate mixture. Freeze for 20 minutes, or until just set.
- In a small bowl, mix together the almond butter and a pinch of salt.
- Remove the molds from the freezer and fill the remaining space in each popsicle cavity with the almond butter mixture. Insert wooden sticks into each mold.
- Freeze until solid, approximately 4 hours or overnight. To serve, gently twist the wooden sticks to release the fudge popsicles.
Chef’s Insight
The contrast between the dark, rich chocolate and the lighter almond butter makes these popsicles visually stunning.
Notes
These pops are best enjoyed straight from the freezer for optimal texture and taste.