If the temperature where you live has climbed above 100°F, you absolutely deserve these fudge pops. And even if you’re one of the lucky ones who hasn’t experienced that heat (#blessed), you still deserve a cool, creamy treat.
Ingredients
- 2 ripe bananas
- 3/4 cup hazelnut chocolate spread, plus extra for drizzling (I used a small-batch nut butter)
- 1/2 cup almond milk
- 1/4 cup coconut cream
- 3 pitted dates
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
Directions
- Place all ingredients in a blender: bananas, hazelnut chocolate spread, almond milk, coconut cream, dates, maple syrup, vanilla and salt.
- Blend until the mixture is smooth and well combined, scraping down the sides as needed.
- Pour the blended mixture into popsicle molds. If you don’t have molds, paper cups work well—insert sticks once slightly frozen.
- Freeze for at least six hours or overnight for best results.
- To unmold, briefly run the outside of the mold under warm water to loosen the popsicles, then gently pull them free.
- Finish with a drizzle of extra hazelnut chocolate spread and a light sprinkle of flaky sea salt, if desired.
These fudge pops are rich, creamy and naturally sweetened with bananas and dates. The coconut cream and almond milk give them a smooth texture, while the hazelnut chocolate spread provides that irresistible chocolate-hazelnut flavor. They make a perfect cooling snack on hot days or a simple dessert any time you want something indulgent but homemade.
Tips: use very ripe bananas for extra sweetness and creaminess; adjust maple syrup to taste; for a firmer pop, reduce the almond milk slightly or add a tablespoon of melted coconut oil before freezing.