Vegan Fudge Pops with Peanut Butter Magic Shell
Servings: 7 servings
Ingredients
- 10 large Medjool dates
- 2 cups boiling water
- 1 can of full-fat coconut milk (13.66 fl oz)
- ¼ cup cocoa powder
- 1 tsp vanilla
- pinch of salt
- ¼ cup peanuts, chopped
Peanut Butter Magic Shell
- ½ cup all-natural, creamy peanut butter
- ¼ cup coconut oil
- ⅛ cup maple syrup
Instructions
- Pit dates and place in a glass bowl. Cover with two cups of boiling water and let sit for 15 minutes to soften, then drain.
- Add the dates to a blender along with one cup of coconut milk. Blend until smooth.
- Add the remaining milk, cocoa powder, vanilla and salt to the blender and blend until smooth.
- Pour the mixture into popsicle molds and freeze for 5 hours or until firm.
- Once firm, chop peanuts and set aside.
- Next, make the magic shell by adding the peanut butter, coconut oil and maple syrup to a bowl. Microwave for 20-30 seconds, then stir until smooth.
- Pour the magic shell into a pint glass, then dip each popsicle into the mixture coating the popsicles about three-quarters of the way. Sprinkle with the chopped peanuts, then place the popsicles on a sheet pan that has been lined with parchment or wax paper. Repeat until all the popsicles have been coated.
- Store the popsicles in the freezer or consume right away. This recipe makes 7 popsicles.