Dark Chocolate Fudgesicles

The weather here has been pretty snowy lately, with lots of cold wind and slick roads. Despite the cold weather, I am always up for trying new frozen treat recipes at my house. Here is a lightened-up (and allergy friendly) version of a classic frozen treat. I love the SO Delicious Coconut Mini Fudge Bars, but they are a bit expensive. Making your own allergy-friendly frozen treats is economical, plus you can make them healthier by using your favorite milk and sweetener (like date sugar or honey).

I used coconut milk from the carton, but if you want a creamier texture, you can use canned coconut milk. Try using other flavors in the fudge bars, such as mint or almond extract.

Dark Chocolate Fudgesicles

Free of: Dairy, soy, eggs

1 cup milk of choice

1 packet unflavored gelatin*

1 Tablespoon Truvia or Stevia

2 Tablespoons unsweetened cocoa powder

2 ounces dark or semi-sweet chocolate, chopped

2 teaspoons vanilla extract

  1. Place the milk in a small saucepan and whisk in the gelatin, Truvia, and cocoa powder.  Whisk thoroughly until everything is dissolved in the milk. Heat until the mixture comes to a simmer.
  2. Remove from the heat and stir in the chopped chocolate and the vanilla extract.
  3. Portion the mixture evenly among 1/4 cup (2 ounce) molds (it will fill 5-6) and place in the freezer. Freeze for at least 4 hours or overnight. Enjoy!

* If you are vegan, you can try using agar agar here instead, although I cannot guarantee how the recipe would turn out

 

Recipe adapted from Fudgy Pops recipe from Health.com

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