From Toni and Michelle: This Vegan Fudge Pops recipe is a spin-off of one that made its debut in Toni’s second cookbook, Plant-Based on a Budget, in the shape of a chocolate pie. The filling was so good that we thought, “Hey, we wonder how these would do in popsicle molds.” And we’re glad we tried it, because they’re A-M-A-Z-I-N-G! Can’t wait for the creamy mixture to freeze into popsicles? You can also enjoy this without the wait as Chocolate Mousse.
Yield: 6–9 pops | Prep time: 15 minutes | Total time: 8 hours and 15 minutes
You’ll need: a blender or food processor and popsicle molds
1 (12-ounce) bag vegan semisweet chocolate chips
1 (14-ounce) block silken (also called “soft”) tofu, drained
2 teaspoons vanilla extract
- In a small microwave-safe bowl, microwave the chocolate chips for 45 seconds. Mix with a fork until smooth. If the chocolate is still lumpy, microwave in additional 20-second intervals, stirring in between, until the chocolate is completely smooth. Alternatively, use a double boiler to melt the chocolate.
- In a blender or food processor, blend the melted chocolate, tofu, and vanilla extract until creamy.
- Pour the tofu-chocolate mixture into popsicle molds and place in the freezer overnight or for at least 8 hours.
Friendly Suggestion: If the fudge pops don’t easily pop out of their molds, run them under warm water to loosen them.
Tester Tip: “Want to add fun fillings to your fudge pops? After step 2, chill the fudge pop mix in the fridge until it forms up. Then add it to your popsicle mold, create a center, add fruit preserves or peanut butter, and return to the freezer. These flavors nicely complement the fudge!”—Michelle R.