Vegan Chocolate Fudgesicles Recipe
A vegan Continental recipe with kabuli chana (white chickpeas) - soaked overnight and cooked, peanut butter - or almond butter, soy milk. Ready in 40 min, serves 16.
Curated byLucas Dubois🇫🇷
Instructions
8 steps- 1
To begin making the Vegan Chocolate Fudgesicles recipe, soak the chickpeas in enough water overnight or for 6 hours
kabuli chana (white chickpeas) - soaked overnight and cooked(1 cup) - 2
Pressure cook the chickpeas until soft, drain and cool completely
- 3
Remove the skin from the chickpeas, this will give a creamy texture to the fudgesicles as well as remove any chickpea flavour if any
- 4
Add the chickpeas and the remaining ingredients - peanut butter, soy milk, vanilla extract, date syrup, cocoa powder, banana and salt into a food processor or a blender and blend until creamy and smooth
peanut butter - or almond butter(1/4 cup)soy milk(2 cups)teaspoons vanilla extract(2)date syrup(1/3 cup)cocoa powder(1/4 cup)salt - a pinch - 5
You can also add in some thick coconut milk or almond milk to give the popsicle a more creamier texture
peanut butter - or almond butter(1/4 cup)soy milk(2 cups) - 6
Fill into popsicle molds and freeze them for at least 4 hours or overnight
kabuli chana (white chickpeas) - soaked overnight and cooked(1 cup) - 7
Thaw on the counter for 3 to 4 minutes, unmold and enjoy
- 8
Serve Vegan Chocolate Fudgesicles as a healthy dessert after your meal of Creamy Mushroom Risotto on a weekday
Rate this recipe
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Vegan Chocolate Fudgesicles Recipe
A vegan Continental recipe with kabuli chana (white chickpeas) - soaked overnight and cooked, peanut butter - or almond butter, soy milk. Ready in 40 min, serves 16.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
8 steps- 1
To begin making the Vegan Chocolate Fudgesicles recipe, soak the chickpeas in enough water overnight or for 6 hours
kabuli chana (white chickpeas) - soaked overnight and cooked(1 cup) - 2
Pressure cook the chickpeas until soft, drain and cool completely
- 3
Remove the skin from the chickpeas, this will give a creamy texture to the fudgesicles as well as remove any chickpea flavour if any
- 4
Add the chickpeas and the remaining ingredients - peanut butter, soy milk, vanilla extract, date syrup, cocoa powder, banana and salt into a food processor or a blender and blend until creamy and smooth
peanut butter - or almond butter(1/4 cup)soy milk(2 cups)teaspoons vanilla extract(2)date syrup(1/3 cup)cocoa powder(1/4 cup)salt - a pinch - 5
You can also add in some thick coconut milk or almond milk to give the popsicle a more creamier texture
peanut butter - or almond butter(1/4 cup)soy milk(2 cups) - 6
Fill into popsicle molds and freeze them for at least 4 hours or overnight
kabuli chana (white chickpeas) - soaked overnight and cooked(1 cup) - 7
Thaw on the counter for 3 to 4 minutes, unmold and enjoy
- 8
Serve Vegan Chocolate Fudgesicles as a healthy dessert after your meal of Creamy Mushroom Risotto on a weekday
Rate this recipe
