Summer fudge pops…(vegan even!)
This recipe was a happy discovery on a hot Southern California day. We wanted to make popsicles but had very limited ingredients in the fridge/freezer. I knew it was a hit when my husband raided the freezer multiple times in one night, and they are guilt free for kiddos to eat! No story behind this one, just happiness on a family’s face.
Summer fudge pops…
3 ripe bananas, mashed
¼ cup coconut milk (or any milk you have! Almond, soy, dairy all work just fine)
¾ cup coconut BUTTER, not oil (recipe to follow)
¼ cup cocoa powder
1 tbs honey
½ tsp vanilla
For coconut butter, you need about 2-3 cups of dried coconut flakes, and process in the food processor until smooth and creamy. It is delicious as a dairy free spread on toast or anything in which you would normally use dairy butter.
Add all ingredients in the food processor and blend until smooth. Fill up popsicle holders. I used shot glasses and vintage mini cutlery for an adult flavor, and we also did a batch with Bailey’s Irish Cream in place of milk, super yummy too.
Eat together, toast to each other, and share!