Description
Rich, creamy, and refreshing and spiked with a little rum. These boozy fudgsicles are the perfect summertime indulgence. A rum free option is available.
Ingredients
- Fudgsicles
- 1 15 ounce can + 1/4 cup full fat coconut milk*
- 1/4 cup coconut oil, melted
- 1/2 cup unsweetened cocoa powder
- Scant 1/2 cup coconut sugar (or to taste)
- pinch salt
- 1 teaspoon pure vanilla extract
- Optional: 1/4 cup + 2 tablespoons silver spiced rum** (if wanting to keep non alcoholic sub 1/4 cup + 2 tablespoons coconut water or coconut cream from the leftover coconut can)
- Chocolate Drizzle (optional):
- 1/4 cup coconut oil, melted
- 3 tablespoons unsweetened cocoa powder
- 1/4 tablespoons agave nectar of maple syrup
Instructions
- Make Fudgsicles: Add the coconut milk and coconut oil to a small sauce pot. Heat just until everything is melted. Remove from the heat and allow to cool for 15 minutes. NOTE:If your house is warm and the coconut milk and coconut oil are already melted then you can skip this step and go straight to the blender with the liquids. Add the melted coconut milk mixture to a blender along with the cocoa powder, coconut sugar, and salt. Blend until well mixed. Once the liquid is cooled even more, just above room temperature add the vanilla and rum (if using), blend again. Taste and adjust sweetness or cocoa powder level as needed.
- Freeze the Fudgsicles: Evenly distribute the liquid between all of your Popsicle molds***. Freeze for about 1 hour and when partially frozen stick the Popsicle sticks into each mold. If you put them in right away they will float up funny. Freeze for a total of 4 to 6 hours (or overnight).
- Remove from the molds: When you are ready to eat the Popsicle line a large baking sheet with parchment paper, set aside. Fill your sink or a large tub with cold water. Stick the Popsicle mold into the cold water so that all of the Popsicle are submerged for about 5 seconds. Remove fro the water and try to remove a Popsicle, if they aren’t loose yet stick them back in the water for another 5 seconds until they come out. Immediately place them on the baking sheet and back into the freezer for 20 to 30 minutes or until frozen solid again. These Popsicle melt fast so work quickly.
- Drizzle with chocolate (optional step): Mix all of the chocolate drizzle ingredients together in a small bowl until smooth. Once the Popsicle have frozen again drizzle each Popsicle with the chocolate. Place them back int he freezer for 10 minutes until the chocolate sets up.You may have some chocolate sauce left over, yum!
- Eat/store: Once the chocolate sauce has hardened you can serve your Popsicle. If not serving all of them right away store them by wrapping each frozen fudgsicle in a peice of plastic wrap. Store them all in a large ziplock bag.They should last up to 1 month.
Notes
*For coconut milk I use Native Forest. Thai Kitchen is also good and I have heard Whole Foods 365 brand is good, but haven’t tried it. Some coconut milks can be slightly grainy so try to work with the brands recommended.
For leftover coconut milk you can use it in smoothies, Or my 40 Minute Red lentil Curry with Cauliflower Rice, or Eggplant Green Curry with Chicken.
**For other alcohol options you could also use coconut rum which I tested but preferred the stronger flavor of the spiced rum. You could also use whiskey, brandy, or even vodka. Keep in mind that not all of those alcohols are gluten free.
***I usethis Popsicle mold, but any kind will do. If you do n’t have a Popsicle mold you can use large ice cube trays or mini dixie cups.
Prep time does not reflect amount of time needed to freeze the fudgsicles.
