Well, it finally feels like summer here today in the Pacific Northwest. We actually turned the heat on a few days ago because it was so chilly and rainy here! School is out, the sun is out and it is time for frozen treats....popsicles and fudgesicles!
I really like to make my own blended fruit popsicles for the kids. Homemade popsicles can be made in a snap using fresh or frozen fruit, nut milks, water, or coconut milk. Plus, by using reusable popsicle molds, we cut down on unnecessary packaging and waste. Check your local co-op or just about any store at this time of year for popsicle molds. If you don't want to use plastic, then check out these stainless steel popsicle molds! I don't own any yet but if I were to purchase more I would go for these.
This recipe is quite a treat for anyone, young or old. I think you'll like how healthy they are too! I use a raw Ecuadorian cacao powder for these which makes them extra tasty. I also like Dagoba chocolate products which are all gluten-free (not raw though). After blending all of the ingredients together you can immediately serve this as pudding or pour it into your popsicle molds for "fudgesicles."
8 soft medjool dates, pitted
1/2 cup water
3 medium avocados, pitted
1 cup coconut milk
1/4 cup honey
5 to 7 tablespoons raw cacao powder
2 teaspoons vanilla
pinch sea salt
Place the dates into your blender or Vitamix and cover with the 1/2 cup water. Pack the dates down if needed so they are covered, for the most part, in the water. Let soak for about 30 minutes.
Then add in the remaining ingredients and blend until very smooth and creamy. Depending on your blender, you may need to add a little extra coconut milk or water.
Pour into small bowls and serve as pudding or pour into popsicle molds and freeze for at least 6 hours. Run under hot water to release. Source: www.NourishingMeals.com
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