It might be a little early for popsicles, but the weather is warming up and it will be the unofficial start of summer in just a few days. So, I decided to pull out my popsicle kit and start making frozen happiness.
I love fruity popsicles, they’re very refreshing, but chocolate is also one of my favorites. I tried freezing chocolate almond milk last summer and I just ended up with a chocolate icicle – it was just hard and crystal-y. Not at all creamy like I’d hoped for.
On a recent trip to Denver I bought a jar of Justin’s Chocolate Hazelnut Butter and packed it in my suitcase for some California enjoyment. I’ve since found Justin’s stocked at my Berkeley Whole Foods – Yay!! This hazelnut spread is the vegan, not-so-sweet version of Nutella. They also make chocolate almond butter, but I haven’t tried it yet. And so you know, their Dark Chocolate Peanut Butter Cups are amazing! Not all of their products are vegan, so check the labels. Justin’s is a Colorado company from Boulder and I’m oh, so happy to see they’ve spread (no pun intended) to the west coast as well as the east! Well done Justin’s!!!!
Whew, you’d think I owned stock in this company. Anyway, here’s the recipe I came up with for Vegan Fudgsicles:
- 1 cup non-dairy Milk - I used almond milk
- 1/3 cup Justin's Chocolate Hazelnut Butter
- Using a blender (a food processor will probably work here too), dump in the non-dairy Milk and the Chocolate Hazelnut Butter.
- Blend for 2-3 minutes to get a nice smooth consistency.
- Pour the mixture into popsicle molds - don't forget to leave space at the top of the popsicles for freezing. This filled 4 of my popsicle molds.
- Freeze for 6-8 hours.
I haven’t tried it yet, but I wonder if using a non-dairy chocolate milk instead of regular non-dairy milk would make them more chocolatey.