Fudgesicles were a mainstay in the freezer of my childhood, and my go-to sugar fix if the cookie jar was empty. Since we’ve been blessed here in Copenhagen with a warm spring and early start to the summer season, day after day of blue skies and sundresses has jumpstarted my summer food fantasies. I felt like revisiting the frosty, chocolate-y pops that were such a relief in the sweltering heat, but this time, with a healthy plan of attack.
In my cookbook, I made a killer ice cream from avocados and cashews. Knowing how creamy and delicious this combination was, I wanted to recreate a similar base, with dates as the sweetener and raw cacao powder as the chocolate element.
So, I made a couple versions of these fudgesicles, since I wanted to
eat more be thorough. The first experiment was with just cashews and avocado. The results were pretty delicious but pretty expensive, and a few of my taste-testers found the ice cream bars a little dry in the mouth. For the second version I scaled way back on the cashews and used coconut milk to enhance juiciness while maintaining creaminess. I also upped the cacao. Because chocolate. It was a perfectly balanced combination, and the version I am presenting you with today. The magical version.
These are so lusciously creamy, sinfully rich-tasting – the kind of thing you put in your mouth and kind of can’t believe what’s happening. Vegan, almost raw, and full of whole food ingredients, they are also downright filling! They make a fabulous mid-morning or afternoon pick-me-up, especially with the raw cacao component, a deliciously effective, energy-boosting food. Dress them up with your favourite add-ins, or keep it simple and enjoy them as the five-ingredient bliss bars that they are.
I was snacking on some cashews the other day (as one does) and offered some to a friend of mine, who declined. Her reason? Cashews are “so fattening”. Wait a minute, what? who started this ugly rumour?!
Maybe this is news to you too, but cashews are actually one of the lowest-fat nuts out there. Weighing in at only 67% fat, next to almonds at 76%, hazelnuts at 86%, and macadamia nuts at 93%, cashews rank pretty low on the scale – and let’s keep in mind that 66% of the fat in cashews is the heart-healthy, monounsaturated variety. Rejoice!
And while we are clearing up misconceptions, cashews are not technically nuts, but seeds that adhere to the bottom of the cashew apple, an edible fruit native to South America. Cashew trees are in the same botanical family as mango and pistachio. The multi-step process to make cashews edible is quite involved, and typically includes steaming the whole seed pod, removing the outer shell, drying, and skinning. The inner shell layer of the cashew nut contains a caustic resin that can cause significant skin rashes, and is toxic if ingested.
The “raw” cashews that you purchase at a grocery store health food shop are not typically raw, just not roasted. Because of the steaming step in conventional cashew processing, cashews cannot be considered a “truly raw” product. “Truly raw” cashews are available on specialty websites and in some health food stores, but at a premium since separating the cashews from their shell without the nut coming into contact with the resin is time consuming and must be done by hand.
Cashews are an excellent source of the mineral copper. Copper helps our body utilize iron, eliminate free radicals, and build bone and connective tissue. It is also an essential component of a wide range of enzymes, such as superoxide dismutase (SOD) which aids energy production and antioxidant defence. One-third of a cup of cashews delivers over 100% of your recommended daily intake of copper.
A high-speed blender is recommended for this recipe, but if you don’t have one make sure you blend until the mixture is as smooth as possible. You can add water to thin the mixture if it is too thick to blend, but keep in mind the more water you add, the less creamy the bars will be – more crystalline. No matter what, they will taste amazing. Because they’re magic.
The fudgesicle recipe below is unreasonably delicious as-is, but it can act also as a base for you to flavour as you like! You can add toppings after removing the fudgesicles from their mold too. This involves melted raw or regular chocolate and your creative spirit! Dip or drizzle the chocolate over the frozen bar, and sprinkle away. MAGIC WANDS. This would make a very popular activity at a kid’s birthday party. Or my birthday party. Stop looking at me like that.
I’ve included some options for both flavourings and toppings to inspire you, but these are merely suggestions. I know all of you super enthusiastic foodies out there will come up with some stellar combos. Let me know in the comments if you do!
5-Ingredient Vegan Magical Fudgesicles
Makes 4 cups / 1 Liter / 10 fudgesicles
½ cup / 75g unroasted, unsalted cashews
1 14-oz can / 400ml full-fat coconut milk
1 large, ripe avocado
1 cup / 250g pitted, packed soft dates
½ cup / 55g raw cacao powder (cocoa powder will also work)
a few pinches sea salt
vanilla (seeds from 1 pod, powder, or extract)
a few drops of food-grade essential oils (peppermint, orange, almond etc.)
finely diced fresh fruit (strawberries, blueberries, raspberries, mango etc.)
a pinch of cayenne pepper
finely chopped toasted nuts (cashews, hazelnuts, almonds, pistachios etc.)
melted raw chocolate (recipe here) or melted dark chocolate
finely chopped toasted nuts (cashews, hazelnuts, almonds, pistachios etc.)
dried fruit (I used raspberry on the ones pictured)
citrus zest (lemon, orange, lime)
unsweetened desiccated coconut
1. Place cashews in lightly salted water and let soak for 4-8 hours (overnight is fine).
2. Drain the cashews and rinse well. Add to a blender (a high-speed blender is highly recommended) with the remaining ingredients (and any flavourings, if using) and blend on high until as smooth as possible. Add water only if necessary – you want to mixture to remain quite thick.
3. Spoon mixture in popsicle molds. Firmly knock the molds on the counter a few times to remove any air bubbles. Insert a popsicle stick into each mold and place in the freezer until set – at least 6 hours. To remove popsicles, run the mold under hot water until you can easily pull a fudgesicle out.
4. If you want to decorate your fudgesicles, dip or drizzle them with melted chocolate and sprinkle with desired toppings. Eat immediately, or place back in the freezer to set until ready to enjoy.
In other very magical news, my latest Cody app video series is now online! This one is all about my favourite subject: SNACKS!!! Super-Charged Snacks to be exact. And every recipe is brand-new, incredibly delicious, and of course über healthy. If you haven’t seen the Protein-Rich Cacao Brownie video on my Facebook page yet, go have a look! You can preview all of the recipes here and purchase the plan too (it’s on sale!).
Thank you so much for your ongoing support of My New Roots!
Big love and gratitude,
140 thoughts on “5-Ingredient Magical Fudgesicles”
Sweet i will surely be using these ingredients thanks
The colors are so vibrant- your photography is fantastic! I look forward to trying this Vegan Magical Fudgesicles! Thanks for sharing!
These popsicles are so beautiful, but your article is soo informative and nice to read too! Thank you so much!
Thank you very much for this recipe! I will try it with my children tomorrow! I’m sure we’ll love it!
Essential oils should NEVER be ingested unless advised to do so by a trained aromatherapist.
Brah. It’s FOOD GRADE essential oils.
This recipe scares the crap out of me because my daughter is deathly allergic to cashews. I love that people are all about being healthy but putting nuts where they shouldn’t normally be (like fudgesicles) is a nut allergy mom’s worst nightmare. No offense to you in the least! I’m sure these are tasty. I just would have never thought cashews would be in there.
Why not try using pumpkin seeds? (Make pumpkin seed butter). We have a severe nut allergy in our home but pumpkin seeds are ok.
Any suggestions on what to use instead of cashews? My son is highly allergic to them and pistachios. Thanks!
this look so damm delicous <3
Please don’t misinform people. The fat in cashews will not make you fat, but the carbs might. Cashews are higher in carbs than other nuts. So if you are watching your weight, this is what you need to watch out for.
These look amazing but my son has a nut allergy…is there something I could replace the cashews with? Thanks!
This presentation is beautiful! Love the floral touch!
I absolutely love these! Shared them on my FB page! I love using dates as a sweetener– such a “cleaner” sweet. And then I can share with my toddler, too 🙂
Those pictures! Damn, It looks amazing. My children are going to love it, especially on this weather(even though we love summer treats all year long…). Can’t wait to try it. Loving this blog, everything is just so fantastic!
These are spectacular! Even more satisfying than the original as they taste EXACTLY the same with fantastic ingredients! They have become my new summer classic frozen treat, thank you 🙂
Martha Stewart thinks your recipe is so good she copied it directly including using some images with no source or credits given – seems her whole company has ethical issues!!! – check out the link! https://dose.com/how-to-make-these-next-level-fudgesicles-d5c8cb8f594f?source=linkShare-6ba2c85180ab-1472154284
These look just like the jello fudge pops I used to eat as a kid, but I’m sure they taste a million times better! And those toppings, yum!!!
Found Fudgesicles on Pinterest – OhMyGoodness, they look fab! I will definitely try them.
The ‘Cashew nuts are so fattening’ idea may stem from the fact that they are higher in Carbs than many nuts, so perhaps not so good for a ‘low carber,’ unless on a liberal regime. I’m of the view that ‘a little of what you fancy does you good’ myself, so here goes!
Thank you from the bottom of my bottom, it is bigger than my heart 😉
Oh I crave a good fudge bar.. but being diabetic and not suppose to have dairy or sugar. I can indulge once in a while with these. Can’t wait to share these with my Mom. The child in us will truly love them (so will the older girl in us)
Mwha XO Nana
It looks AMAZING!
I don’t have popsicle molds, what can I use instead of them? My kitchen is overload of rarely used gadgets.. 😉
Small dixie paper cups work well too. That is what we grew up with. lol
This ice crème looks attractive and mouth-watering. This truly wakes up the inner child in me. Thank you for the idea and it’s great that you can do this in a regular kitchen too, not just in a expert one. Hope you are going to continue bringing out amazing ideas like this!
This ice creme looks tempting and mouth-watering. This truly awakens the inner child in me. Thank you for the idea, and it’s great that you can do this in a normal kitchen too, not just in a professional one. Hope you are going to continue bringing out awesome ideas like this!
Thanks Bernhard! I hope you enjoy them as much as the kid in me does 🙂
Best, Sarah B
They look beautiful! So creative, a must try!
Wow, these look amazing!! They’re beautiful with all the toppings sprinkled on. Will have to try.
Thanks for your sharing. This look simple and i will definitely give it a try.
DE-LI-CIOUS!!!!!!!!!!!!!!!!!!!!!!!!! And I love the optional toppings, it makes it really festive 🙂
So delicious, Sarah B! Thank you! My husband, sadly, doesn’t like avocado, so I replaced it with two bananas and the pops came out smooth and delicious. I also can’t wait until my son (currently 4.5 mos) is old enough to eat them and decorate them 🙂
I bet you could just refrigerate some as a super healthy pudding and let him try even sooner!
These look amazing and will go down a treat here in London right now with the current heat wave!
Thanks, Sarah ?
Oh, wow! These looks like they came from a fancy ice-cream shop..
Oh my goodness Sarah these are just perfect! I had the same fudgsicle crush as a kid (ahem, now too) and love all you’re stellar toppings! Plus, your Cody App vids are so amazing. I am SO making those protein brownies asap. You are magical. XO
That’s great to hear Jessie! So happy you enjoyed them!
xo, Sarah b
All those different toppings look so good! I had no idea that cashews came from a “cashew apple” or that they were less fatty than other similar nuts/seeds. A sweet recipe and a fun fact all in one!
Best Sous Vide Brands
Hot summer and then this one… This is a savior ~ Thanks for your recipe ! I think I have to make it right away.
Thank you so much for that helpful explanation on cashews! I never knew that they were not actually nuts. These look incredible by the way!
It’s so hot here in Texas and this will be just what we need to cool off.
I love chocolate pudding especially when it has avocado and coconut in it. This recipe sounds perfect.
I had already tried the recipe in your cookbook for ice cream with Avocado and Cashews. Unfortunately that ice cream was not a success ;). No idea how you got it creamy after letting it melt for 10min, for me it was either frozen or a warm cream and incredibly hard to find the right time slot.
But this recipe is amazing! It worked the first time for me and the second try became just as good! I made another batch yesterday in Chai spices, letting the coconut milk cook with a mixture of tea and spices and adding that into the mixture. This recipe is amazing! easy to make (one of the few times I don’t have to help my mixer but just let it run) and delicious. I also love the idea with popsicles. They taste like icy mousse au chocolat with spices.
Thanks for sharing this!!!
Wow , I tried this recipe and it was actually really delicious! What kind of camera did you use for these beautiful photos by the way?
This recipe is the bomb! Thank you.
Alas, I have to be mindful of when and how I introduce sugars in my diet, but maybe this can be the start of something awesome.
I remember reading a while ago that you had made an email address (or was it a hashtag?) for whoever had recipe suggestions, or something they’d really love to de-mystify/healthy-fiy here on the blog. I can’t seem to find that post again, but! I so would love your unending insight and take on one particular area of nutrition that is currently confusing – occasionally depressing – me.
I’ve recently found out that I am insulin-resistant, and find myself questioning the role of carbs and grains in my diet. I am NOT going to go all carb-free on you, don’t worry, but having recently read Grain Brain I’ve been inspired to try out an extended period of time being grain free. I’m ok with carbs coming from my veggies and other plant-based foods out there, but I can’t help notice a lot of ‘grain-free’ recipes popping up on IG and other such hashtags a bit everywhere. So I’m wondering:
– do you have any grain free recipes that are the bomb?
– I am a vegetarian and I eat only goat/sheep dairy and eggs for protein. Plus the usual nuts, seeds and beans (though limited to chickpeas and occasionally lentils.) Is that enough variety? I worry that I’m eating too many carbs still, that my beans aren’t a complete protein, etc.
– i’m swearing off all fruit that isn’t berries (sigh…) – at least until I get better – and continue to avoid nightshades and any other known inflammatory food.
Perhaps you could write a post about insulin resistance (what amounts of sweets and carbs may be ok, what it is and how to live happily with it, etc.) and/or following a mostly grain free diet to give us all some pointers? (Not to mention, deliciousness?) I’d love to no have to go back to eating fish and such for variety/complete protein, but sometimes I feel pretty depressed that I’m basically only eating the same handful of foods over and over… and worry if I’m doing more harm than good.
Thank you! You are the best!!
Ditto! Struggling with the same and would welcome any and all of your take on this tricky topic!
I love fudgesicles!?
Wow… I got a sudden hunger for ice cream when I saw this recipe! It looks so delicious. I will try it over the summer!
These are absolutely stunning! My family will love them!!
I love your recipes and have had amazing success with most of them! I make your Superfood Nut Butter Cups often with blended nut butter called ‘Nutzo’. It has 7 different kinds of nuts in it; it comes creamy or chunky and in many flavors. Friends go crazy for them!
I am making the fudgesicles for the first time and wanted to share the old fashioned (and somewhat expensive metal mold I used) – https://www.amazon.com/Onyx-Stainless-Steel-Popsicle-Mold/dp/B00ZAXMWIA/ref=zg_bs_2469546011_20. This might be an option for people who don’t use plastic, even tho it may be BPA free.
I am going to also experiment with making a coconut swirl fudgesicle, as when I was scooping it into the molds I caught a little coconut cream scrape and thought it might be worth a try! Thanks you for all you do for food and people!!! Jamie
I love the look of these, but my son who is a very healthy eater has all of a sudden become very allergic to nuts, Is there something that can replace the cashews?
This looks like a great recipe to try out, thanks for the share!
They have all natural chocolates contain no artificial fillers, flavors, colors or preservatives. The material in making each date and chocolate product really makes a difference in the flavor.
i loved this recipe. in froze 6 pops and out the leftover fudge pudding in the fridge in a little bowl. i have to say that i like the refrigerated pudding version better than the frozen version. both are fantastic ways to eat cold creamy chocolate though! i love that there isn’t any sugar.
I love you so much, you are really awesome. I had a hard life. My blood cholesterol and triglycerides went sky high. Started using a lot of your healthy recipes hoping that everything will become good again.
Triglycerides were 9.8, cholesterol was 7.5. The doctors were looking at me like I am a dead man.
After using your recipes and some homemade remedies that i learn from my old people in my family, I managed to lower my triglycerides to 3 and cholesterol to 5 for only 1 month. Doctors were pretty much amazed.
After the doctor’s reaction I even created my own website trying to help people from all around the world. It’s not good as this but… working hard just for my daughter hoping some day my work will pay out is a must!
Right now, I feel same like before, I feel that something’s wrong with me. Life’s not going good cuz of the madness i get in my everyday world. My nerves cannot stand all the pressure i got at the moment.
This is why I am back to check on your recipes.
Thanks for helping me with your recipes and i hope that his long comment will not bother you at all.
I will paste this comment to all the websites that helped me using the right food.
I’m surprised there was no mention of “blood cashews” in the post or comments. I’ve actually stopped buying cashews since learning about this horrible practice as virtually all cashews available in the US are from Vietnam.
good point, Jen. We not only need to be good stewards of our own bodies, but for the larger family of man and environment, as well. Thanks for posting this.
Ohhhhhh my, these are so grand. My elderly gran even enjoyed one. Thanks so much for this fabulous recipe.
This looks incredibly tasty! Thanks for the share!
Oh myyyyyy, this looks so good! If I could, I would stay in the kitchen al day making these things…
Holy heck – This is certainly not what I wanted to see on the first day of my fit for summer diet!
YUM! YUM ! YUM! GREAT recipe! I LOVE Fudgesicles! This is a keeper! I get it at Whole Foods made fresh with the Health starts here 🙂
Fudgesicles made from cashews, coconut milk, and avocado. This is some strange sorcery indeed…but it sure looks tasty!
Thanks for the incredible-looking recipe!
Hello! Are we allowed to share this Recipe on Pinterest? These look absolutely delicious and I think my followers might enjoy this, too!
Please advise! Take care 🙂
Very beautiful, simple to make and delicious! Thanks! I’m considering replacing the coconut milk though as I found the coco note a bit strong, any tips? I see a lot of almond and oat milk in the shops, I guess that would work but be less creamy, right? Is there such a thing as hazelnut milk? Bet that would be amazing 😉
I made the popsicles. They are GREAT! It’s super-hot here in South Carolina, but these are somehow slow to melt. This recipe is a keeper.
This pregnant lady wants to thank you for creating these delicious, creamy, addictive little babies! I made them because I had everything on hand, but I never expected it to be so so so good. Looking forward to a hot summer 🙂
These look delicious! Oh my!
Is there anything I can replace the nuts with? Unfortunately my boyfriend is allergic.
They look so delicious! Oh my!
Is there anything I can replace the nuts with? Unfortunately my boyfriend is allergic.
Delicious,I love it
Ditto, would love to know mold brand you use?
Also link for where you purchase RAW cashews? Never knew that about the processing, nor that they are seeds! Thank you xoxoxo
Here’s a link to the mold I use: https://www.amazon.com/Tiger-Chef-Popsicle-BPA-Free-Popsicles/dp/B01G7KXSL4/ref=sr_1_33?ie=UTF8&qid=1466763621&sr=8-33&keywords=bpa-free+popsicle+mold
And you can purchase “truly raw cashews” here: https://lovingearth.net/really-raw-cashews-608.html
Hope that helps!
i did it – yes – yesterday i made these fudgesicles and they are exactly as delicious as they look on your seductive fotos
thank you so much for this vegan recipe
Hello Birgit! That is wonderful news 😀 I love hearing positive feedback – especially when I was positive about how delicious these were! Haha.
here we have a wonderful summerweekend
and i have my own delicious fudgesicles in my freezer
lucky me 🙂
hope your weekend ist fine
Ive just gotta try these! I love all the added extras too!
This is fantastic, as I am an avid popsicle/ice cream consumer too! I am looking for the molds that were used in this blog post. (using your own wooden popsicle sticks) Anyone know?
I use the regular molds but instead of covering it with the cover/sticks that they come with, I cover them with aluminum foil and poke a wooden popsicle stick in. Works like a charm.
Hi Flip – I used this mold: https://www.amazon.com/Tiger-Chef-Popsicle-BPA-Free-Popsicles/dp/B01G7KXSL4/ref=sr_1_33?ie=UTF8&qid=1466763621&sr=8-33&keywords=bpa-free+popsicle+mold
xo, Sarah B
Thank you Sarah. xo back.
these look to-do-for! Thank you for sharing, Sarah! Beautiful work, as always. XO Christina, The Clean Method magazine (www.the-clean-method.com > the best in clean food, fashion + fitness)
You got me on the Fudgesicles….You should see my laptop screen, it’s very clean and am not happy about it since I used my tongue to clean it, I thought maybe, just maybe I will get a taste of the fudgesicles…Be they taste 1000% better than dust 🙁 I love this article
BAHAHAHAAA! Thanks for the laugh Andeto 😉 I hope you can get yourself to the real thing very soon!
Sarah, you are stunningly gorgeous. You take food photos better than any human being has ever in the history of humankind. You are a superhero of nutrition and culinary creation. But when I make your recipes they have yet to work for me a single one* and these, unfortunately were no exception. Inedibley inedible.
And I eat in this way, with each ingredient being a staple. Why it hasn’t come together for me I don’t know.
The unfrozen mixture works as a mousse though. And I’ll keep drooling over the photos.
*Actually, I think your peanut-filled chocolates did work well a few years ago.
I made these yesterday and wasn’t planning on eating any because I don’t have a sweet tooth very often, but my husband does. I dipped them in the remaining chocolate from the colossal chocolate candy bars-which were also a success. I live in the US and when I make Sarah’s recipes I use my metric scale as well. Example: the 1 cup/250 grams packed dates was significantly more in grams measured on my scale than when I just measured my 1 cup packed. This method is tried and true for me in conversions. And I always read the recipe and all the comments and jot down notes. I’ve never ever been disappointed, but always amazed! And when my husband was going on and on about how delicious these fudgesicles are I ate one and am considering hiding the rest. Maybe I’ll make another batch, super easy! No blendtech. Just a regular kitchen aid -I mixed the milk and cacao, added the advacado, then dropped in bit by bit the dates and cashews. After frozen I run under hot water til the mold releases. I hope this helps you in trying future recipes.
Thank you for the recipe! Any suggestions how I could substitute the avocado?
Hi Kat – try a banana 🙂 Let me know if it works!
xo, Sarah B
Hey Sarah! These popsicles look SO gorgeous fun and drool-worthy! I love fudgy nutty chocalatey ice-cream it’s my all-time favourite <3
Such interesting facts about cashews! These fudgesicles are absolutely stunning. Must try for hot Summer days!!
These look so delicious ! I must try this recipe as soon as possible 😀
Looking forward to making these, have some molds but not as nice as yours. Thanks for all the info!
Sarah these look LOVELY! Just a quick note- your “click here” for raw chocolate link isn’t working (could be my computer too -but in case not, just a quick FYI 🙂 )
Thanks Heather! I’ll fix that right this minute!
I hope you get a chance to make these soon – you’ll thank me 😉
xo, Sarah B
I made these yesterday!
They are sooo good! Thank you?!
The Link is still not working…
Fudgesicles are the best kind of popsicles, but I’ve yet to have a good homemade one. These look excellent. And I love all the details I’ve just learned about cashews.
It’s been getting warmer here in WI, and I can’t want to make these over the weekend to cool down! Thanks for the recipe!
XO – Sarah
can’t wait to try this , something healthy and a favorite. thank you, and I also thought the cashews were the highest fattening.
Made the ice cream yesterday, absolutely delicious! My vegan-critical other half was rather impressed with the result!
So great to hear, Eve! And happy your other half was convinced 😉 Those are sweet victories!
xo, Sarah B
Love the cashew information. Thanks for sharing your wisdom!
Yummy! Looks delicious! With topping, love it!
These look delightful! I echo what others have said about needing to run to the shops for a lollipop mould! 😉
Do you have any idea how many g a “large” avo would be? I get pretty confused and love love love that you so often share weights
I guess a large avo would be a bit bigger than your palm? For recipes that don’t need rely on exact-ness I don’t indicate weights so that people can be chill about it 😉 Hooray for that!
If you’re looking for a good mould, I recommend this one: https://www.amazon.com/Tiger-Chef-Popsicle-BPA-Free-Popsicles/dp/B01G7KXSL4/ref=sr_1_33?ie=UTF8&qid=1466763621&sr=8-33&keywords=bpa-free+popsicle+mold
xo, Sarah B
Thank you for the information about cashews! I’ve definitely heard the “too fattening” argument before, especially in online forums, and I will be directing all naysayers to this page 😉
Lovely! I’ve been looking for the perfect Popsicle Mold. Any recommendations?
I would also love to know this! I saw another commenter mention Target, but the ones that give this shape seem not to be there.
Yes, I am looking for the molds that you can use your own wooden popsicle sticks too. (like the ones in this blog post) Anyone know?
Yes, this is the one I use: https://www.amazon.com/Tiger-Chef-Popsicle-BPA-Free-Popsicles/dp/B01G7KXSL4/ref=sr_1_33?ie=UTF8&qid=1466763621&sr=8-33&keywords=bpa-free+popsicle+mold
xo, Sarah B
Oh My, that looks so amazing!
Will definitely try this as soon as I am back from Korea!!!
Leah / http://www.sunmoonwars.com
There was always a debate in my house growing up over Fudgesicles versus Revels, and I was always on the side of the Fudgesicle. Naturally, I can’t wait to try these (and those dried raspberries are out of this world pretty!)
I generally grew up with fruity popsicles rather than fudgesicles, but because I’ve now developed a serious, serious love for chocolate, I have to make up for the wasted time without fudgesicles by finding healthier alternatives such as this one! I love the way you decorated the fudgesicles as well!
You know that these will force some of us who don’t own popsicle molds to go out and buy them. Like me. They sound fabulous. I’ll have to make them in secret so my husband doesn’t know about the avocado (he dislikes avocado for reasons I can’t fathom). Thanks for the information about cashews. I’ve seen them growing in India, and we bought some cashew wine in Belize (it’s very nice). It’s interesting to know that my long-time favorite nuts are related to two other things I’ve always loved. Actually, now that I think back to the cashew wine, my memory says that it is reminiscent of mangoes.
You called it, Susan: I totally bought Popsicle molds at Target today just so I can try these tomorrow 🙂
He won’t even know about the avocado Susan 😉
Haha – he SERIOUSLY won’t know about the avo. Just don’t let him see the recipe! I hope you found a good mould. If you’re still stumped, I use this one: https://www.amazon.com/Tiger-Chef-Popsicle-BPA-Free-Popsicles/dp/B01G7KXSL4/ref=sr_1_33?ie=UTF8&qid=1466763621&sr=8-33&keywords=bpa-free+popsicle+mold
xo, Sarah B
I am a new subscriber ( I think I found you on Pinterest) .
Your popsicles look absolutely divine and especially well timed for this very hot weather we have been experiencing! My grandkids will love them
These look so good. I feel like licking the screen. But I will heroically restrain myself and go make them. I fortunately have all the ingredients on hand. Thank you, Sarah!!
I’ve never tried fudge or popsicles, but after having seen this recipe…. <3
Those sound so perfect! I love fudgesicles in the summer!
These look beautiful and so fun to make! You can bet I’ll be digging into my stash of superfoods to find some good topping combos!
AMAZING! I’m soaking cashews immediately.
Can I ask – where did you get your moulds from??
I use this mould: https://www.amazon.com/Tiger-Chef-Popsicle-BPA-Free-Popsicles/dp/B01G7KXSL4/ref=sr_1_33?ie=UTF8&qid=1466763621&sr=8-33&keywords=bpa-free+popsicle+mold
These are beautiful Sarah! When I saw your Insta post the other day, I was crossing my fingers that chocolatey goodness was destined for fudgesicles…and so glad I was right! Will need to give these a try ASAP – my mouth is already watering! Xx
Wow these look incredible!!! I love all of the topping suggestions too! 🙂
Wow, this is exactly what I’ve been looking for! Hot hot heat wave in LA. Perfect timing. I thought your writing was pretty funny too! Thank you!