I had been searching for new post-workout snack recipes when I found this recipe for HEALTHY mocha almond fudgesicles on www.girlichef.com - I was on board instantly. Coconut milk, almonds, espresso, maple syrup and avocado - sounds perfect, right?
Don't let the avocado in these fudgesicles throw you off, these are the creamiest, chocolatiest, nuttiest fudgsicles that I've ever eaten. They are soooo good - especially after a hard workout. And if you're anything like me, they might just give you the extra motivation that you need to finish an especially hard workout.
Mocha Almond Fudgsicles
1/2 cup milk (almond, soy or coconut milk is perfectly fine.) I used coconut milk
6 Tablespoons cocoa powder
6 Tablespoons maple syrup
1 teaspoon vanilla and 1/4 teaspoon almond extract
3/4 teaspoons instant espresso powder dissolved in 1 1/2 teaspoons hot water
1/8 teaspoon sea salt
2 medium avocados
Put all of these ingredients in a blender and blend until combined. The result is a super thick, creamy, chocolaty mixture.
Add 4 Tablespoons toasted slivered almonds and pulse until chopped.
Scoop or spoon into molds or cups.
Freeze until firm.
The fudgesicle is so rich and thick that you can put a stick in a cup and it won't fall over.
Don't have popsicle molds? No problem, just use cups.
If you're like me and chocolate is your workout incentive, go for it.
Workout hard then treat yourself to a mocha almond fudgesicle.
Ciao!
Ingredients (6 fudgsicles)
- 1/2 cup (120 ml) plain, unsweetened almond milk (or any plain, unsweetened milk you like)
- 6 tablespoons unsweetened cocoa powder
- 6 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 3/4 teaspoon instant espresso powder, dissolved in 1 1/2 teaspoons hot water
- 1/8 teaspoon sea salt
- 2 medium avocados, pitted and flesh scooped out
- 4 tablespoons toasted, slivered almonds
Mocha Almond Fudgsicles
by
Prep Time: 10 minutes (+ time to freeze)
Cook Time: n/a
Keywords: dessert snack vegan almonds avocado frozen popsicles summer
Ingredients (6 fudgsicles)
- 1/2 cup (120 ml) plain, unsweetened almond milk (or any plain, unsweetened milk you like)
- 6 tablespoons unsweetened cocoa powder
- 6 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 3/4 teaspoon instant espresso powder, dissolved in 1 1/2 teaspoons hot water
- 1/8 teaspoon sea salt
- 2 medium avocados, pitted and flesh scooped out
- 4 tablespoons toasted, slivered almonds
Instructions
Puree all ingredients except the almonds in a food processor until
smooth, scraping down the sides of the bowl as necessary (the mixture
will be about the consistency of pudding).
Add the almonds and pulse a couple times to coarsely chop and incorporate them.
Spoon the mixture into popsicle molds, making sure not to fill the molds
over the “fill” line, since liquid expands as it freezes. (My molds are
2 1/2 oz/75 ml and I got exactly 6 popsicles.) Gently tap the mold a
couple times on a hard surface to help any air bubbles escape.
Freeze for 30 minutes, then insert the sticks (waiting 30 minutes ensures that the sticks won’t sink all the way down).
Return to the freezer and freeze completely, about 2 to 3 hours more,
depending on the size of your popsicles and how cold your freezer is.
To easily unmold the popsicles, dip the plastic bottoms in warm water and they should slide right out.
Once completely frozen and unmolded, I like to wrap each popsicle
individually in plastic wrap so it’s easy to grab one whenever a craving
hits!
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