The dog days of summer have officially hit.
90+ days, hair frizzy with humidity, early evening thunderstorms (my absolutely favorite).
So we obviously need fudgsicles because how else should we cool down?
I say that because I’m trying to “detox” from things like stone fruit sangria for the next few days (hours). Healthy(ish) fudgsicles seems like the only logical answer!
So tell me, did everyone survive the long weekend?
It’s honestly hard to believe we’re already back at Friday, but I don’t think many of us will be complaining much…if not, at all. Shouldn’t summer just be one long weekend?
Actually, scratch that. I don’t think I’d be able to get anything done if that was the case.
I don’t know about where you’re at, but we are officially in the THICK of summer. I’m watering my plants multiple times a day, I’ve got to get my morning walks in before the sun is really shining, and I haven’t put a blow dryer to my hair in weeks. We’re IN it.
Even though it’s semi-insane that I have yet to share an actual ice cream recipe this summer (don’t worry, it’s coming soon) – I’ve had the idea for these creamy and delicious healthy fudgsicles in the vault for quite a while.
I wanted to create something that I wouldn’t totally feel bad about indulging in for dessert or as a mid-day Saturday snack, and thought coconut milk would be a great way to get the creamy texture — and I wanted to keep the rest of the ingredients simple!
It doesn’t take much to cure a sweet tooth for me. A little coconut milk, some cocoa powder, honey + vanilla. And because I’m more of a child than anything, I just had to dip the tops in chocolate. I still love the dipped chocolate cones from DQ, and wanted to recreate a tiny taste of it.
Hence why I just dipped the tops in chocolate — it’s all I need (jk, I’d totally be fine if it was all dipped).
Heres to another sizzling hot summery weekend.
- 1- 14 ounce can full fat coconut milk
- ½ cup dark unsweetened cocoa powder
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- ¼ cup dark chocolate
- Crushed pecan chips, walnuts, pistachios
- Coconut flakes
- Crushed candy
- Add all the ingredients to a blender and pulse until creamy and blended.
- Divide the mixture evenly into popsicle molds, free at least 4 hours, or overnight.
- Once frozen, if desired, melt chocolate and dip the tips of the popsicles into the chocolate. Cover with crushed nuts, coconut flakes, crushed candy, etc. Place the popsicles on a baking sheet lined with parchment paper and freeze until the chocolate is frozen.