Summer is officially here, so let’s celebrate with cool and creamy homemade fudge pops! This vegan take on a fudgsicle is made with coconut milk and cacao. They are sweetened with a banana and pure maple syrup. And, the addition of peanut butter powder makes them taste similar to a peanut butter cup!
I made these indulgent treats as part of popsicle week, a food blogger recipe roundup of amazing frozen pops. Check out the popsicle week recipe collection over at Wit and Vinegar.
Peanut Butter Fudge Pops Recipe (vegan)
1 cup full fat coconut milk
1 medium banana, cut into chunks
1/4 cup peanut butter powder
2 tablespoons natural cocoa powder (100% cacao)
2 tablespoons pure maple syrup
1/4 teaspoon pure vanilla
Wooden craft sticks
Add coconut milk, banana chunks, peanut butter powder, cocoa, maple syrup and vanilla to blender container. Cover and blend until smooth.
Pour blended mixture into popsicle molds. Cover tops of molds with foil; insert wooden craft stick through foil. Freeze until solid, about 6 hours.
Makes 4 fudge pops
More summery popsicle recipes:
Watermelon Coconut Water Popsicles
Chocolate Hazelnut Fudge Pops from Kingfield Kitchen
Vegan Sea Salt Caramel Coffee Popsicles from Dula Notes
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Happy New Year! I hope 2015 was a happy and healthy year for you, and that 2016 will be even better.
I had a challenging, but ultimately good 2015. I started the year on a low note as I was laid off from my job of almost 10 years (the week before Christmas, thank you very much). Pile on a dark and cold Minnesota winter and I was feeling pretty bleak. Then things started turning around for me when I decided to start my own food consulting business. I’ve had the opportunity to work on some great editorial projects, drawing on my experience as a recipe developer, nutritionist and editor. I greatly enjoy being my own boss and creating content for books, magazines and food brands.
I have also been working to build my newest food blog, Kingfield Kitchen. I’m sharing my top 15 recipes of 2015 from Kingfield Kitchen so you can get a taste of what I’ve been making this last year.
Chunky Guacamole Dip
Vegan Stuffed Peppers
Oat Flour Peanut Butter Cookies
Strawberry Mango Smoothies
Tex-Mex Quinoa Vegetarian Stuffed Peppers
Simple Tofu Scramble
Easy Vegetarian Stuffed Peppers
Easy Vegan Lentil Soup
Cold Brew Coffee-Banana Smoothie
Slow Cooker Vegetable Soup
Gluten Free Chocolate Banana Muffins
Blood Orange Chia Drink
Gluten Free Blueberry Muffin
Almond Flour Chocolate Banana Cookies
Apple Cinnamon Quinoa Breakfast Bowl
Like what you see? Follow me on Instagram, Pinterest and Facebook for more recipes and cooking tips. You can also subscribe to Kingfield Kitchen by email.
For me, the best part of the holiday season is the warmth of the kitchen and the aroma of fresh baked cookies. I love making classic cookies with a modern twist like using gluten free oat flour in place of wheat flour or coconut oil in place of butter. Here are links to some of my favorite cookie and treat recipes from this site, and Kingfield Kitchen, my new recipe blog.
Vegan Oatmeal Chocolate Chip Cookies
Vegan Pumpkin Oatmeal Cookies
Vegan Chocolate Brownie Bites
Oat Flour Peanut Butter Cookies (from Kingfield Kitchen)
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