Vegan Fudge Pops with Peanut Butter Magic Shell

If you are like me, you ate plenty of fudge pops as a kid. That perfect combination of icy cold chocolate and cream conveniently frozen to a stick was always a great way to beat the Mississippi heat each summer. I had kind of forgotten about fudge pops until a recent visit from my niece and sister, who are both impressively healthy eaters, mostly vegan, and always up for a dining adventure, even if it means driving clear across the city of Seattle to find vegan soft serve. Well much to my chagrin, we did just that, and I’ve gotta tell you, vegan soft serve, particularly the chocolate variety, is good and tastes a lot like those fudge pops we ate as kids. So, naturally, once home from my travels through Seattle with family, I got straight to testing vegan fudge pops in my kitchen and I think I’ve come up with something pretty special.

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My Vegan Fudge Pops with Peanut Butter Magic Shell are everything you want in a frozen dessert. They have a rich chocolate flavor, creamy texture and the perfect amount of sweetness and crunch from the magic shell. And the best part is that they are good for you too! The fudge pops are made from coconut milk and sweetened with Medjool dates instead of sugar, boosting both the fiber and mineral content in each popsicle. This recipe is meant to be a treat that the whole family (even those with special dietary needs) can enjoy. They are vegan, dairy-free and gluten-free. And, if allergic to peanuts, just omit the magic shell. These popsicles are great either way.

To make the popsicles, start by pitting 10 large Medjool dates. Place the dates in a glass jar and cover them with two cups of boiling water. Let the Medjool dates sit and soften in the hot water for 15 minutes, then drain. Add the dates to a blender along with one cup of full-fat coconut milk. Blend until smooth, then add the remaining coconut milk, ¼ cup of cocoa powder and pinch of salt and one teaspoon of vanilla. Blend until smooth. Pour the mixture into popsicle molds such as this one and freeze for 5 hours or until firm.

When the popsicles are firm, chop ¼ cup of peanuts and set aside. Next, make the magic shell. Scoop ½ cup of all-natural, creamy peanut butter, ¼ cup of coconut oil and ⅛ cup of maple syrup into a glass bowl. Microwave on High for 20-30 seconds. Stir until completely melted and smooth. Pour the magic shell into a tall glass that is wide enough for the popsicles to fit into (I used a standard pint glass). Dip each popsicle three-quarters of the way into the magic shell, sprinkle with the chopped peanuts on all sides, then lay the popsicles onto a baking sheet that has been lined with parchment or wax paper to set. Repeat until all popsicles have been dipped. The magic shell will harden right away and the popsicles can be served immediately or stored in the freezer for later. This recipe makes 7 popsicles.

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