Ingredients: 1 cup Kabuli Chana (White Chickpeas) – soaked overnight and cooked,1/4 cup Peanut Butter – or almond butter,2 cups Soy milk,2 teaspoons Vanilla Extract,1/3 cup Date syrup,1/4 cup Cocoa Powder,1-1/2 Ripe Bananas – fully ripe,Salt – a pinch
Time in minutes: 40 Servings: 16 Course: Snack Diet: Vegan
Instructions: To begin making the Vegan Chocolate Fudgesicles recipe, soak the chickpeas in enough water overnight or for 6 hours. Pressure cook the chickpeas until soft, drain and cool completely. Remove the skin from the chickpeas, this will give a creamy texture to the fudgesicles as well as remove any chickpea flavour if any.Add the chickpeas and the remaining ingredients – peanut butter, soy milk, vanilla extract, date syrup, cocoa powder, banana and salt into a food processor or a blender and blend until creamy and smooth. You can also add in some thick coconut milk or almond milk to give the popsicle a more creamier texture. Fill into popsicle molds and freeze them for at least 4 hours or overnight.Thaw on the counter for 3 to 4 minutes, unmold and enjoy.Serve Vegan Chocolate Fudgesicles as a healthy dessert after your meal of Creamy Mushroom Risotto on a weekday.