Chocolate Fudge Chunk Ice Pops

August 14, 2014 by Leanne Vogel November 2, 2018

4 ingredients never looked so good. Creamy ice pops with chunks of sweet vegan fudge. Ready for the freezer in just 2 minutes, no heating or prepping needed.

Ingredients

Cream Base

• 1/2 cup raw sunflower seeds, soaked for 12-24 hours
• 1 cup water
• 4 medjool dates, pitted
• 1/2 tablespoon alcohol-free vanilla extract

Ice Pops

• 6 medjool dates, pitted and chopped
• 2 tablespoons cacao powder
• 4 teaspoons water

Instructions

For The Cream Base

1. To soak sunflower seeds, add to a clean mason jar and cover with water. Cover and refrigerate for 12 hours. Strain and rinse sunflower seeds before using in this recipe.
2. Add sunflower seeds and 2 cups of water to the jug of your blender. Blend on high for 1 minute.
3. Strain with a nut milk bag by pouring the mixture through the bag into a clean bowl.
4. Clean out the jug and transfer the sunflower milk back to the jug. Add medjool dates and vanilla. Blend until smooth.
5. Transfer to a clean mason jar, cover and refrigerate for up to 3 days.

For The Ice Pops

1. Divide cream base between the ice pop molds. Set aside.
2. Add chopped dates to a small bowl. Cover with cacao powder and water. Stir each chopped piece is covered.
3. Divide cacao dates between the ice pop molds. Cover with ice pop tops and transfer to the freezer to chill for 8 hours.

Notes

Recipe yield will vary depending on the size of your ice pop molds.

Recipe from my Purely Pops Digital Cookbook.

Nutrition Information Per Serving