THREE INGREDIENT CHOCOLATE POPSICLE RECIPE

As a kid, my all-time favourite popsicles were Fudgsicles. If there was ever a road side stop on a holiday or an ice cream truck at the park, I would choose the chocolatey frozen goodness of a Fudgsicle every time. So it made sense that my very first recipe on the blog would be a popsicle that reflects the very happy feeling of summer nostalgia. 

Fast forward twenty years (or thirty, but who's counting) and I still think of these delicious frozen treats when summer hits. On hot summer days, we always have popsicles on hand and making a snack that is totally satisfying and equally healthy / delicious was the goal for this recipe.

I guarantee this vegan and gluten-free chocolate-date-coconut combo is one that both adults and kids will love and results in a popsicle that is sweet and creamy at the same time. 

Would love to hear your thoughts on how you like these!

Makes 6 popsicles using my popsicle mold set or more if making smaller ones.

Ingredients: 

• 1 can coconut milk (400mL, use best quality you can find without fillers)
• 1/3 cup cocoa
• 5 medjool dates, pitted and ripped in half

Directions:

1. Empty the contents of the coconut milk into blender. Add cocoa and dates. We use this Vitamix and love it.
2. Pour the mixture into the popsicle mold and freeze until solid (overnight is ideal but we've eaten them 5 hours after making too)
3. Run popsicle under warm water to loosen mold, and serve!

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