Decadent Chocolate Coconut Fudge Popsicles
Indulge in creamy, decadent fudge popsicles made with soaked cashews, coconut milk, and sweet dates for a delightful frozen treat.
Ingredients
- 1 cup raw cashews, soaked
- 1 1/2 cups full fat canned coconut milk
- 1/2 cup pitted medjool dates
- 2 teaspoons vanilla extract
- 1 pinch flaky sea salt
- 6 tablespoons brewed coffee
- 8 ounces dark chocolate, melted
Instructions
- Soak cashews in boiling water for 15 minutes (or up to 2 hours). Drain well.
- In a high-power blender or food processor, combine soaked cashews, coconut milk, medjool dates, vanilla extract, sea salt, and 2 tablespoons of the brewed coffee. Blend until completely smooth and thick like a smoothie.
- Evenly divide the remaining 4 tablespoons of coffee among 7-8 popsicle molds. Spoon the cashew-coconut mixture over the coffee layer to create a swirl effect. Insert popsicle sticks, cover the molds, and freeze until firm (about 4 hours).
- To unmold, run the molds under hot water for 10 seconds, then gently pull out the popsicles.
- Dip each frozen popsicle into the melted dark chocolate, ensuring full coverage. Let excess chocolate drip off.
- Place the chocolate-dipped popsicles back on parchment paper and freeze until the chocolate is set. Store in the freezer.
Notes
- Ensure your cashews are fully soaked for the smoothest texture.
- Use good quality full-fat canned coconut milk for richness.
- For cleaner chocolate coating, ensure popsicles are fully frozen before dipping. Allergens: Milk, Soybeans. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Use good quality full-fat canned coconut milk for richness.
- For cleaner chocolate coating, ensure popsicles are fully frozen before dipping. Allergens: Milk, Soybeans. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.