Creamy, Dreamy Vegan Fudge Pops | The Best Recipes

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Creamy, Dreamy Vegan Fudge Pops

"The creamiest, dreamiest homemade fudge ice pops you have ever tasted--and vegan! And this recipe isn't just for ice pops; pour the mix into an ice cream maker for smooth, chocolaty ice cream, whip up with a beater for a velvety mousse, or drizzle it on ice cream or other desserts for a decadent sauce. It' s even a delicious frosting! The possibilities are endless."

Ingredients :

• 1 (13.5 ounce) can full-fat coconut milk
• 5 tablespoons Dutch-process cocoa powder
• 1/4 cup white sugar, or less to taste
• 1/4 cup fresh raspberries
• 1/4 teaspoon almond extract

Instructions :

Prep : 10M	Cook : 5M	Ready in : 3H10M

• Combine coconut milk, cocoa powder, sugar, raspberries, and almond extract in a blender. Blend on high until mixture is thick and fluffy like pudding, about 2 minutes.
• Fill disposable cups with the mixture, smoothing over the tops. Insert sticks.
• Freeze until solid, at least 3 hours.
• Run hot water over the bottoms of the cups until the fudge pops slide out easily.

Notes :

• Reduced coconut milk such as SoDelicious® may be substituted for the full-fat coconut milk. For best results, do not shake, and use the creamy part of the milk if possible.
• You can substitute regular cocoa powder for Dutch process. Any berry may be used in place of raspberry.
• You can substitute plastic spoons or forks for the sticks.

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