RECIPE
These frozen fudge pops are the perfect chilly chocolatey treat for the summer heat. Made with our decadent and creamy chocolate custard base, this recipe has all the nutritional benefits of sweet potatoes while being frosty, flavorful, and portable.
Ready in 8 hours | Serves 6 people
Tools
High-speed blender or food processor
popsicle molds
Ingredients
1 1/2 cups mashed sweet potatoes (about 2 medium-large whole sweet potatoes)
3/4 cup coconut milk or plant milk of choice
1/4-1/3 cup Maple syrup or vegan sweetener of choice (adjust for preferred sweetness level)
1/4 cup cocoa powder
1 tsp vanilla extract
2 TBSP coconut oil (optional)
1/4 tsp sea salt (optional)
Preparation
Add all ingredients to a blender or food processor and blend until smooth. Pour evenly into popsicle molds, insert popsicle sticks, and freeze overnight for at least 8 hours. When you’re ready to serve, run popsicle molds under warm water for a few seconds or sit on the counter at room temperature for a few minutes to allow popsicles to release from molds. Enjoy right away and chill out.
Comments