CHOCOLATE DIPPED FUDGSICLES feat. HU GEMS
by Flora & Vino
Recipe type: Dessert
Cuisine: Vegan, Gluten-Free, Grain-Free, Oil-Free, Refined Sugar Free, Paleo
Serves: 6-8 popsicles
1 14 oz. can full-fat coconut milk
⅓ cup raw cacao powder
¼ cup pure maple syrup
¼ cup neutral nut butter (cashew or almond butter!)
1 cup Hu Kitchen Gems
Optional for serving: shredded coconut, chopped chocolate
Add the coconut milk, cacao powder, maple syrup, and nut butter to a blender and process until smooth and creamy.
Fill a popsicle mold with the liquid and secure a popsicle stick in each cavity. Depending on what popsicle mold you use, you will have anywhere from 6-8 fudgsicles total.
Place on an even surface in the freezer and freeze for at least four hours, or, preferably overnight.
Line a baking sheet with parchment paper and set aside.
Remove from the freezer and gently remove the fudgsicles from the mold by running the mold under warm water for 10 seconds. Carefully place the popsicles on the parchment lined baking sheet and return to the freezer.
Meanwhile, heat the Gems over medium heat in a small saucepan on the stovetop. Stir them until completely melted, then set aside. If sprinkling with chocolate and coconut, add them to a servings bowls in preparation near the melted chocolate.
Remove the fudgsicles from the freezer and drizzle with melted chocolate and sprinkle with optional chocolate and coconut. Chocolate will freeze quickly, so you need to drizzle in chocolate and then decorate before moving on to the next one. Return popsicles to the freezer and freeze an additional 10-20 minutes until the chocolate has set.
Enjoy immediately. Store leftover popsicles in a freezer-safe container for up to 1 month.