Although we weren’t exactly into clean eating the way I would define it today, my mom rarely bought anything that was obviously junk food. I had grandma for that. Grandma knew I had a thing for sweets, especially frozen Fudgesicle Popsicles and I could always count on her to stock them in her freezer. They were my 2nd favorite frozen dessert on a stick (Creamsicles were #1.)
But now that I am all grown up and know a thing or two about how to read and interpret the ingredients list on a food label, I just can’t bring myself to eat the store-bought Fudgesicles I loved so much as a kid. So I have to make my own…
The Original Fudge Pops Fudgesicles I had persuaded grandma to stockpile for me in her freezer were about as bad as you could imagine as far as nutrition is concerned. Although it may be hard to visualize if you know me today, when I went to grandmas I wouldn’t think twice about sitting down to eat 2 or 3 frozen Fudgesicle Popsicles made from high fructose corn syrup, corn syrup AND sugar, refined palm oil, nonfat milk, tricalcium phosphate, mono and diglycerides, cellulose gum, malt powder, polysorbate 80, polysorbate 65 and carrageenan. Ignorance was bliss.
The Original Fudge Pops clearly were in need of a major clean up…
Made without refined sugar or dairy, the recipe for these no-bake Chocolaty Fudgesicle Popsicles would already be plenty healthy enough as far as chocolate Popsicles go. But you will never guess the secret ingredient that makes them both fudgier AND even healthier. In fact, they are so healthy you could most definitely serve them to the kids (or eat them yourself!) for breakfast.
What’s the Secret Superfood Ingredient?
Before I spill the beans (hint, hint), let me just assure you the Fudgesicle Popsicles really do taste like frozen chocolate fudge. There’s not even the slightest hint of any funky healthy flavor. And yet the secret ingredient that makes these Fudgesicles rich, creamy & even healthier is —wait for it—BEANS! If you’ve ever had black bean brownies you know I’m not crazy lol, but if you haven’t, you just have to trust me on this one guys 😉 If you have our Clean Cuisine Book you know I make it a point to eat a serving of beans everyday and so I’m always looking for creative ways to work beans into my recipes. I initially tried using black beans for the Fudgesicle Popsicles because that’s what worked so well in my black bean brownie recipe, but for whatever reason, garbanzo beans seem to be the best bean for this particular recipe. If you are new to clean eating and wondering why in the world I am so crazy about beans be sure to read this article on the health benefits of beans and the “miracle” starch within them. For example, did you know beans are actually one of the healthiest carbohydrate sources for diabetics?
How to Freeze Your Fudgesicle Popsicles in 7 Minutes Flat
And finally, if you don’t have the patience to wait around for your popsicles to freeze, the Zoku Quick Pop Maker (see photo above) is a must-buy. With the Zoku Quick Pop Maker you can freeze your Fudgesicles in 7 minutes flat. Cool beans, huh? (sorry, I couldn’t resist) Or, if you’re looking for a deal, this one from Pampered Chef is only $49 right now. Wow!Kitchen Favorites
Chocolaty Fudgesicle Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 5 1x
Ingredients
Scale
- 1/2 cup BPA-free garbanzo beans (rinsed and drained)
- 1 banana
- 1/3 cup plus 2 tablespoons coconut “cream” (see notes below)
- 2 1/2 teaspoons pure almond extract
- 4 pitted medjool dates
- 1/4 cup raw cacao powder
- 1/4 cup water
- 2 tablespoons pure maple syrup
- Pinch of unrefined sea salt
- 1/4 cup plus 2 tablespoons lightly sweetened cacao nibs (such as Navitas Naturals)
Instructions
- In a high-speed blender, add the garbanzo beans, banana, coconut “cream”, almond extract, dates, cacao powder, water, maple syrup and pinch of salt. Process on high for 1 full minute, or until ingredients are well-blended.
- Stir in the cacao nibs with a knife.
- Carefully pour the mixture into Popsicle molds, freeze and eat!
Notes
Coconut “Cream” is the thick, rich and non-watery part of canned coconut milk. To get the “cream” you need to refrigerate your coconut milk for 5 or 6 hours or pop it in the freezer for at least an hour. Once the coconut milk is cold, carefully remove the top with a can opener and use a spoon to scoop out the hardened coconut “cream” off the top. The “cream” is what you will be using for the Fudgesicle Recipe. You can reserve the liquid water for smoothies. Also, for what it is worth, I always seem to have the easiest time getting the cream from Thai Kitchen brand.
Chris says
Going to try this, soonest. Is there any reason why I shouldn’t use some of the residual canned coconut water instead of plain water?
Ivy Larson says
Hi Chris, That’s a great question! The problem is the residual coconut water has a very “coconuty” flavor, so it will make your Fudgesicles taste coconut-y. If you don’t mind the coconut taste then it’s totally fine! Otherwise, I would save the coconut water for smoothies and for drinking after a workout or working in the yard, etc. I hope this helps?”