Fudgesicle

You won’t believe these homemade fudge popsicles are gluten and dairy free. 
Bonus: they’re naturally sweet with no added sugars!

The banana ice cream thing is nothing new. I love it. Basically you blend or process frozen banana slices with a little almond (or dairy) milk until smooth. You can dress it up any way you like–berries, peanut butter, chocolate chips. My favorite incarnation is what you see below–a dollop of almond butter and a bit of cocoa powder. Pour them into this popsicle mold  and you’ve got a velvety smooth, rich-tasting treat that clocks in at only about 60 calories each.

They taste like dessert but are full of healthy, delicious things. 

I use unsweetened almond milk (regular or vanilla), but feel free to use coconut milk or dairy milk. We've made these with all three with good results. See the notes below for more variations.

Serves: about 6 popsicles

INGREDIENTS

• 2 frozen bananas, sliced
• 1 Tbsp almond butter
• 1½-2 Tbsp cocoa (I use 1½Tbsp Special Dark or 2 Tbsp regular baking cocoa)
• ½-3/4 cup almond milk, more or less as needed

INSTRUCTIONS

Place bananas, almond butter, cocoa, and ½c almond milk. Blend until smooth, adding extra almond milk as needed. Pour into popsicle molds and freeze 2-3 hours or until solid.

NOTES
The above recipe is a method, not a hard and fast rule. Feel free to try variations of this--skip the cocoa powder and use chocolate chips, use peanut butter in place of the almond butter, or add ½-1 cup of berries (frozen or fresh) in place of the cocoa & almond butter.

P.S. We used this popsicle mold for the photos. It’s the popsicle mold I use most often. I love that the lid holds the sticks in place so they don’t shift around after you shut the freezer door. Brilliant.

Source: One Lovely Life