Vegan Fudgsicles (Waffle Shaped)

Vegan Fudgsicles (Waffle Shaped)


One of my favourite things about summer, when I was a kid, was eating fudgsicles in the sunshine and making a huge mess.  So, when I saw YoYoMax12's recipe for fudge pops on YouTube, I decided to try veganising them!



It was surprisingly easy to do, actually, and I tried a couple of variations - the one pictured is chocolate chip.  I couldn't find my popsicle molds which we bought in Japan, so I used a silicone waffle mold instead...which worked just as well.

These really need to freeze for a few hours/overnight, so its best to make them a day in advance.

Vegan Fudgsicles


Total Time: 1 day, including freezing: 20 minutes of prep
Serves: Makes 20 small popsicles, apparently, or 8 large waffles

Ingredients

2 tbsp coconut oil
1/2 cup (60g) flour
1/2 cup (120ml) nondairy milk
1 1/2 cups 300g brown sugar
1/3 cup (40g) cocoa powder
1 tsp salt
2 tsp vanilla extract


First, melt the coconut oil in a large saucepan, then whisk in the flour and cook for a minute or so.  Gradually add the milk and continue to whisk until the mixture is smooth and thick.  Add the cocoa, brown sugar, salt, and keep cooking until thickened (a few minutes). Remove from heat, stir in the vanilla, then pour into molds (cool first for about 20 minutes if they aren't heat safe).  Freeze until ready to eat (3+ hours).

Chocolate chip variant:  Add 1 tsp chocolate chips to each popsicle, and stir gently once while the mixture is still slightly warm.

Peanut butter variant:  Before cooling, remove 1 cup of the fudgsicle mixture and mix with 1/2 cup peanut butter.  Let cool, then fill molds with half chocolate and half peanut butter mixes, and swirl together before freezing.

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