Vegan Chocolate Fudgesicles Recipe
Its fudgy, creamy and all things delicious that you will not miss the real thing. Packed with protein this is a perfect pre or a post workout snack.
Vegan Chocolate Fudgesicles Recipe is what you will be grabbing from the freezer this hot summer, packed with nourishing ingredients like chickpeas, soy milk and date syrup. Its fudgy, creamy and all things delicious that you will not miss the real thing. Packed with protein this is a perfect pre or a post workout snack. Its vegan, gluten free and refined sugar free.
Serve Vegan Chocolate Fudgesicles as a healthy dessert after your meal of Creamy Mushroom Risotto on a weekday.
If you like this recipe, you can also try other similar recipes such as
40 M
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40 M
16 Servings
Ingredients
- 1 cup Kabuli Chana (White Chickpeas) , soaked overnight and cooked
- 1/4 cup Peanut Butter , or almond butter
- 2 cups Soy milk
- 2 teaspoons Vanilla Extract
- 1/3 cup Date syrup
- 1/4 cup Cocoa Powder
- 1-1/2 Ripe Bananas , fully ripe
- Salt , a pinch
How to make Vegan Chocolate Fudgesicles Recipe
To begin making the Vegan Chocolate Fudgesicles recipe, soak the chickpeas in enough water overnight or for 6 hours.
Pressure cook the chickpeas until soft, drain and cool completely. Remove the skin from the chickpeas, this will give a creamy texture to the fudgesicles as well as remove any chickpea flavour if any.
Add the chickpeas and the remaining ingredients - peanut butter, soy milk, vanilla extract, date syrup, cocoa powder, banana and salt into a food processor or a blender and blend until creamy and smooth. You can also add in some thick coconut milk or almond milk to give the popsicle a more creamier texture.
Fill into popsicle molds and freeze them for at least 4 hours or overnight.
Thaw on the counter for 3 to 4 minutes, unmold and enjoy.
Serve Vegan Chocolate Fudgesicles as a healthy dessert after your meal of Creamy Mushroom Risotto on a weekday.
It is important to skin the chickpeas - the flavour will the much better.
