Vegan Fudge Pops
These Vegan Fudge Pops will have you feeling super nostalgic. Chocolatey, chilled and creamy. The perfect, easy summer dessert!
- Prep Time: 15 minutes
- Freeze Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 12 Popsicles* 1x
- Category: Frozen Dessert
- Method: Freeze
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
1 1/2 c nondairy chocolate chips
1 c nondairy milk
12 oz extra firm silken tofu*
1/2 c nondairy yogurt, unflavored and unsweetened
1 tbsp agave nectar
Instructions
- Melt the Chocolate: Add chocolate chips and nondairy milk to a large microwave-safe bowl. Place in the microwave and heat in 30 second increments stirring after each until chocolate is completely melted and smooth. This usually takes 60-90 seconds total.
- Blend: To a high speed blender or food processor add silken tofu, nondairy yogurt, melted chocolate mixture and agave nectar. Run machine until mixture is completely smooth, about 1 minute.
- Freeze: Pour chocolate mix into a popsicle mold filling each section all the way to the top. Cover, insert popsicle sticks and place in the freezer for 8 hours or overnight.
- Un-mold: Once at least 8 hours have elapsed you are free to begin popping fudge pops out of the mold. Only remove pops from the mold as you serve them.
Notes
*Fudge Pops will keep sealed in their molds in the freezer for up to 1 month.
**Silken tofu is a Japanese-Style tofu that has a softer consistency than regular tofu. It blends very easily and provides a nice, creamy consistency. You can typically find it in the Asian aisle at the grocery store. It is shelf stable.
***The number of Fudge Pops made by this recipe depends completely on the size of the mold you use. You may get a few more or a few less than what is written in the recipe.
Find it online: https://censoredbaker.com/vegan-fudge-pops/
