Chocolate Tahini Fudgesicles
We're so excited to share this delicious recipe from Meredith Youngson's new cookbook Super Tonics. We love a twist on nostalgia and tradition, and this recipe is the perfect example of that! It's a revamped version of the Fudgesicle we all know and love, packed with healthy fats from coconut milk and tahini, and filled with antioxidants from the raw cacao. It's the perfect sweet treat to stash in the freezer for when you're craving something chocolate-y!
1 (14 oz/414 ml) can full-fat coconut milk
2 tbsp raw cacao powder
¼ c Seed + Mill Organic Tahini
2 tsp maca powder, optional
2-4 tbsp maple syrup or honey
1 tsp vanilla extract
Pinch of salt
Melted chocolate and/or toasted coconut flakes, to garnish (optional)
- In a high-speed blender, combine all the ingredients except the garnish. Blend for 40-60 seconds, until smooth and combined. taste and adjust sweetness as desired. Pour the coconut milk mixture into pop molds (we used an ice tray and made mini-pops!).
- Insert sticks and freeze for at least 5 hours. Run the pop molds under warm water for a few seconds to loosen them up, then remove from the mold.
- If you're using the melted chocolate, spread the pops out on a plate or work surface and drizzle with the chocolate. Quickly sprinkle with the coconut flakes, if using, before the chocolate hardens.
- Eat immediately or store the pops in the freezer for up to 3 months.
Makes 4-8 pops