These homemade fudgsicles are so much fun to make and even more fun to enjoy. After the popularity of my Chocolate Tofu Milkshake I thought soft tofu would blend down perfectly to create the thick and creamy texture of a fudge pop. Despite its surprising ingredients, this vegan fudgsicle recipe is a delicious sweet treat that kids will love.
Sweet & Creamy
Rich chocolate taste
Blends in 5 minutes - freezes in 5 hours
Less sugar - more fibre and protein!
Ingredients For Vegan Fudgsicles
The ingredients for this vegan fudgsicle recipe are certainly a little different than traditional fudgsicles. They do however, sneak in more whole foods!
The base of these creamy fudgsicles is soft or silken tofu. If you are new to using tofu "The Woks Of Life" blog has a quick explanation of silken & soft tofu. This variety of tofu has the highest water content and has a custard like texture. It blends down perfectly in desserts and has a very mild flavour which means your sweet treats won't taste like tofu!
The remaining ingredients are:
Banana - sweetens the fudgsicles without added sugar
Cocoa powder - deepens the chocolate flavour
Chocolate chips - smooths the chocolate flavour & adds more sweetness
Peanut butter - adds creamy and rich taste and texture
Plant milk - thins out the mixture
Vanilla extract - wakes up all of the flavours
I love that these fudge pops are a delicious sweet treat but they still sneak in some protein and fibre plus other nutrients and minerals.
Method
These vegan fudgsicles are so quick and easy to make in a blender.
- Simply add all of the ingredients to a blender and process until smooth.
- Pour the mixture into popsicle molds and freeze for 5 hours until solid.
If you don't have popsicle molds check out 5 Easy DIY Popsicle Molds from "The Kitchn". DIY ideas include:
- Making mini pops - pour the mixture into an ice cube tray. After about 45 minutes in the freezer slide a popsicle stick into the mixture and then freeze until solid.
- Use a lined loaf pan - pour the mixture into a lined loaf pan and freeze for 45 minutes. Insert popsicle sticks in a grid. Freeze until solid and then use the parchment or plastic wrap liner to lift out the frozen mixture. Slice into individual portions.
- Utilize what you have - muffin tins, yogurt cups, silicone muffin liners etc.
Tip: drink any leftover mixture as a milkshake OR store it in the fridge for a few hours and it will become a soft pudding-like texture.
Cost Of This Vegan Fudgsicle Recipe
This recipe makes 6 popsicles and costs me about $4.85 Canadian or 80 cents per popsicle. Traditional fudgsicles would cost me about 50 cents each while other brands of fudge bars could cost me 90 cents to $1.10 each.
Although this homemade fudgsicle recipe is slightly more costly than traditional fudgsicles, I do like sneaking more whole foods into this sweet treat.
Let me know in the comments below if you try this vegan fudgsicle recipe and how you like it! You might also like my Quick Chocolate Avocado Pudding!
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Creamy Tofu Fudgsicles Kids Will Love
- Total Time: 5 minutes (plus 5 hours freezing time)
- Yield: 6 1x
- Diet: Vegan
Description
You won't believe this vegan fudgsicle recipe is made with tofu! Sweetened with banana, deliciously creamy & a snack with protein & fibre too!
Ingredients
- 300g soft or silken tofu
- 2 bananas
- 3-4 tablespoon cacao powder (I prefer 4 tbsp for a darker fudge pop)
- ¼ cup chocolate chips, dairy-free
- ¼ cup peanut butter
- ½ cup plant milk of choice
- 1 tsp vanilla extract
- pinch of salt (to decrease the bitterness of the cacao)
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- Add the banana, tofu and cocoa powder to a blender.
- In a microwave safe bowl or on the stovetop, combine the chocolate chips, peanut butter (if firm) and soy milk. Heat in the microwave for 30 seconds and then stir to fully melt the chocolate and peanut butter into the warm milk (heat in additional 10 second increments if needed). Alternatively, gently warm over low heat on the stovetop, stirring constantly, just until the chocolate chips have melted.
- Add the vanilla extract to the milk mixture and pour the mixture into the blender.
- Blend on high until smooth.
- Pour the blended mixture into popsicle molds and refrigerate for 5 hours until frozen. TIPS: (If you don’t have popsicle molds try making mini pops using an ice cube tray and inserting popsicle sticks after the first 45 minutes of freezer time. If you have any leftover mixture you can enjoy it as a milkshake or refrigerate it in a small jar for a few hours to create a more pudding-like texture).
- Frozen fudgsicles keep well in the molds for at least 3-4 weeks.
Notes
Approximate Cost: $4.85 Canadian for 6 or 80 cents each. Traditional Fudgsicles from my local grocery store would cost me 50 cents each. Other brands of fudge bars including organic fudge bars from my wholesale store tend to cost between 90 cents and $1.10 each.
As you eat these fudgsicles you will notice little ice crystals have formed on the inside. These are because of the water content in the tofu. They don’t affect the structural integrity of the pops and we don’t even find the texture unpleasant but note that they will not be entirely smooth all the way through.
- Prep Time: 5 minutes
- Category: Dessert
- Method: Blender
- Cuisine: American
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