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Vegan Fudge & Medjool Date Pops

vegan fudge and medjool date pops

It doesn't have to be summertime to enjoy these Vegan Fudge & Medjool Date Pops! You'll crave this easy recipe all year round.

Yield
8-10

Ingredients

  • 10 each Medjool Dates, pitted & chopped
  • 6 tablespoons Cacao Powder, unsweetened
  • 2 ½ cups Soy Creamer
  • 2 Tbs. Cornstarch
  • 1 pinch Sea Salt
  • ½ teaspoon Vanilla
  • 1 tablespoon Coconut Oil, melted

Preparation

In a high-powered blender, combine the dates, cacao, and creamer. Blend until smooth.

Pour the mixture into a medium saucepan over low heat. Stir in the cornstarch and salt.

Increase heat to medium and while stirring frequently, cook until the mixture begins to thicken, about 5-8 minutes.

Remove from heat and add the vanilla and coconut oil, stir until combined.

Cool for a few minutes and then pour into popsicle molds.

Freeze fully before serving, about 3 hours or overnight. Run under luke warm water for a minute to loosen from the molds and enjoy!

Optional: You can let them soften for about 30 seconds and roll them into a finely chopped topping of your choice like coconut, chopped nuts, or cacao.

Nutritional analysis per serving:

Calories: 420, Fat: 3.5g, Saturated Fat: 3g, Trans Fat: 0g, MUFA:  .35, PUFA:  .21, Cholesterol: 5mg, Sodium: 60mg, Potassium: 1208mg, Carbohydrates: 104g, Fiber: 9g, Sugar: 88g, Protein: 7g, Vitamin A:  4%, Vitamin C:  90%, Calcium:  20%, Iron:  8

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*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.