Chocolate Fudge Pops (vegan, non-dairy)
Yields
6 pops
Ingredients
1 1/2 cup coconut milk (full-fat and shaken)
1/3 cup cashew butter
6 large Medjool Dates (pitted)
1/3 cup raw cacao powder
1 teaspoon vanilla extract
Chocolate Drizzle
3 tablespoons chocolate chips
1/4 teaspoon coconut oil
Directions
Pops
Set up 6 ice-pop molds
In a high-speed blender or food processor add coconut milk, pitted dates, cocoa powder, and vanilla.
Start off slow on blender than blend high for about 1 minute or until chocolate mixture is completely smooth scrap down the sides as needed.
Pour carefully into molds, filling all the way to the top. (Freeze for 1 hour before placing the popsicle sticks in)
Freeze for 4 hours
To remove fudge pops from mold let the mold sit out at room temperature for 10 minutes or run under hot water for 20 seconds
Notes
Be sure to shake the coconut milk it tends to separate in the can.
You can use any kind of popsicle molds and swap oy the plastic handles with wooden sticks!