Homemade Raw Vegan Fudgsicles
Anyone who is familiar with raw “cooking” will find the ingredients in this recipe as no surprise. But for those of you who aren’t, stay with me. I’m looking at people like you, Mother. The kind of people that scoff at green smoothies and kale salads (“Ew. You don’t actually drink those, do you?” my mother ALWAYS says when green smoothies are brought up.) The reason this recipe may seem weird is because the word ‘fudgsicle’ usually congers up images of pre-packed, ice cream laden, milky wonderfulness. But what if I told you that we could achieve that creaminess without the ice cream? Without even the milk. In this recipe, we use avocados as the “cream” base but still load it (of course) with chocolate and [natural] sugar (delicious delicious agave).
The cocoa does a wonderful job of taking over the flavor AND color so you don’t have to worry about trying to force feed your friends a weird greenish looking ice pop. In fact, they probably won’t even be able to taste the avocado at all if you don’t mention it!
Oh… and did I mention that these little pops are HEALTHY?! Forget that post-dairy bloatedness that often comes with consuming a pint of ice cream. These little pops are loaded with omega 3 fatty acids, vitamin B6, and vitamin E (just to name a few wonderful things found in avocados). So instead of feeling guilty about reaching for that popsicle in the fridge after dinner, you can get excited about getting an extra punch of nutrients while eating your dessert!
I rolled my popsicles in coconut, chopped pistachios, and sprinkles but feel free to have fun with it. Use whatever nuts you have on hand or roll them in something you know your boyfriend will love (butterscotch chips? chopped hazelnut? dried blueberries? potato chips?).
Raw Vegan Fudgsicles
Makes 4 large fudgsicles (this will vary depending on the size of your popsicle molds)
- 2 large ripe avocados (3 if they are small)
- 2/3 cup cocoa powder (most are vegan but double check before purchasing)
- 1/2 cup agave nectar
- dash of vanilla extract
- ~1/4 cup water
- chopped pistachios
- shredded coconut
Use a mixer to blend together the avocados, cocoa powder, agave nectar, vanilla extract, and water. Blend until light and fluffy – if stiff then add a little more water. Divide among popsicle molds and let set in the freezer for at least 5 hours (I let mine sit overnight… just to be safe).
Enjoy once frozen or roll slightly softened popsicle in nuts, coconut, or both.
These look so good! I used to make quite a lot of raw food concoctions and have made raw vegan ice cream before, but usually with a cashew base. I really love the idea of using avocado instead, I can’t wait to give these a try! Love your photos too 🙂
Mmmmmmm cashew based ice cream sounds amazing as well!
I have always been a bit scared of freezing avocados, but these look amazing! If the weather gets better here i will be trying this out for sure.
Looks amazing! I need to get me some popsicle moulds now…
Sandra @ Kitchen Apparel
WOW…these are amazing! LOVE LOVE LOVE that you use avocado…love they are raw…love they are chocolate!!! i’m digging the pistachio topping the most 🙂 So glad I stumbled upon your blog today!!!
ShellywestSandra @ Kitchen Apparel
Yay! Glad you are enjoying VV. The pistachio topping was my favorite too…the prettiest and most delicious.
Holy wow! These look so great – covered in coconut or sprinkles? yum! Can’t wait to make these once the hot summer months roll round (it’s winter here in Australia). Thanks!
I love this!! I’ve been looking for some healthy ice cream-ish treats to share with clients. great post 🙂
Wow, these look good!
Hi – I just surfed in from Pinterest 🙂
Can you tell me, is there a difference between agave nectar and agave syrup?
Yay! Glad to hear you’ve stumbled across VV! I have not ever known there to be a difference between agave nectar and agave syrup. To my understanding, you could use either for any of these recipes. I like to ‘light’ agave because it doesn’t take away from the flavor of whatever I’m baking / drinking. I also use the brand Madhava but I’m sure any brand would work just fine!
Gabby @ the veggie nook
Totally love these! Must buy popsicle molds!!
These look amazing! I love your photography btw!
iT’S FUNNY, THE MENTION OF “RAW” ANYTHING USED TO BE INSTANTLY OFF-PUTTING FOR ME, BUT IT HAD LESS TO DO WITH AN AVERSION TO GREEN OR VEGGIE-LADEN THINGS, AND MUCH MORE TO DO WITH MY DISLIKE OF THIS ONE PARTICULAR GIRL THAT i KNEW THROUGH several FRIENDS. (After a month of running a raw food blog, she solicited her readers for money to send her to raw food school. And solicited her friends by holding what she referred to as a “benefit dinner,” although I don’t know if it’s in good taste to use that label when the beneficiary is you. Then she went to school for about three weeks, came back and sent a welcome back dinner invite out to a bunch of us, and signed it “Chef XXXX.” A chef in three weeks!!)
So ANYWAY, I’m finally getting past all that misplaced skepticism. (: I’ve always been intrigued by the combination of avocado and chocolate, as I can imagine that the avocado adds such a great texture while the flavor of chocolate takes over. And healthy chocolatey summer treats covered in pistachios and coconut?! I’m so in!
(Whoa, how did half that comment wind up in all caps?? Sorry, Shelly!!) 😛
Hah – sorry about that! My comment section has been tweaking out the last few days..need to figure out who to contact to fix that.
Also, totally understandable about that girl leaving a bad taste in your mouth for Raw food. Chef after 3 weeks? What a joke! I’ve had that happen to me with a few people and the Paleo diet…totally puts me off wanting to play around with Paleo recipes.
have you tried using any other sweetener besides agave nectar? I have read SEVERAL THINGS THAT MAKE ME NOT WANT TO USE IT.. nORMALLY i USE LIQUID STEVIA AND HONEY AND MAPLE SYRUP AS SWEETENERS..
PS.. SORRY ABOUT NO CAPS BUT FOR SOME REASON IN THIS BOX THEY ARE NOT WORKING???
Wow.. look at all the caps… so weird.. I think i was trying to get it to come up in caps and used the caps lock.. but in typing it there are no caps no matter if i use the shift key or not… I just tested this sentence with the shift key. THIS ONE I TESTED WITH CAPS LOCK. WEIRD
Hey Diane – I’ve been having some problems with comments and caps lock…gotta check with my webhost because it’s SUPER annoying. Sorry about that! I haven’t tried other sweeteners in this recipe but I bet honey would be wonderful!
These look amazing! i have a son who is allergic to dairy so this will be another wonderful treat to try out (we have been making banana soft serve)
YES!! Love Love Love banana soft serve. I made some pumpkin banana soft serve last fall for a get together and it blew so many non-vegan’s minds!
These were amazing! So glad I found your blog!
Yay! Thanks Ashleigh!
gorgeous and delicious and simple and beautiful.
I love to see vegan food looking pretty and not too health nutty.
thanks for the recipe! seriously pumped to try it.
I just put these in the freezer. The unfrozen mixture tasted wonderful! I added a little plain yogurt to mine—maybe 1/2 cup. It makes them no longer vegan, but it added that little tang I was missing. Can’t wait to see how they freeze!
OH! A little yogurt sounds WONDERFUL – I’ll definitely have to try that next time! Enjoy!
these are much better than dairy fudgesicles! Thanks for the recipe. I’m making second batch (with rasperries!) now 🙂
I put similar recipe on my blog (linking to yours)
Can’t wait to check it out! Raspberries + chocolate = sooooo goood! I love hearing about everyone’s variation on these!
Is there something I can substitute for the agave nectar? Thanks. It looks really yummy!
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