Homemade Fudgesicles – a homemade vegan version of the classic dessert! Creamy chocolate popsicles swirled with peanut butter.
Tomorrow is Mother’s Day, and what better way to celebrate than by making lots of chocolate desserts for your mom to enjoy? Plus summer is here, so it’s a win-win.
Truth be told, I don’t think I had a fudgesicle as a child, like ever. Not by my mom’s choice, but by mine. I was much more of a Ben n’ Jerry’s Phish Food kind of girl. So I’m pretty sure the first time I had a fudgesicle was as a grown adult, in that brief phase of my life where college had just started and I stopped being vegetarian for like a month and lived off nothing but junk food. Obviously I got super sick and that’s how I became the vegan, peace-loving, health nut that I am today.
But anyways, the thing I remember about the one single fudgesicle I ate is that it tasted so fake and full of processed junk, which is great as a child but not so much as an adult. So all these years later, when it popped in my head again, I wanted homemade fudgesicles that are not only vegan, but also as natural as possible. This recipe from It Doesn’t Taste Like Chicken is perfect! But I had to add a little peanut butter, because, you know. I’m like that.
Looking for more homemade classics?
- 1 1/4 cups nondairy milk, such as Silk
- 1/4 cup granulated sugar
- 1 Tbsp. cornstarch
- 1 1/2 Tbsp. cocoa powder
- 1/2 tsp. vanilla extract
- 1/4 cup creamy peanut butter
- In a small saucepan, combine all ingredients except the peanut butter.
- Bring the mixture to a boil over medium heat, stirring frequently. Once it reaches a boil, let it boil for 1-2 minutes until thickened. Remove from heat.
- Drizzle the inside of a popsicle mold with melted peanut butter (to melt peanut butter, add your peanut butter to a small, microwave-safe dish and microwave for 10 second intervals until melted). Pour the fudgesicle mix into the popsicle molds and freeze overnight.
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