Our love for Chocolate Seed Butter is strong all year round. In the winter we cozy up to the fire with warm chocolate baked goods, sip rich hot cocoa with marshmallows after shoveling the driveway and sandwich it between stacks of protein pancakes. But in the heat of the summer, our Chocolate Seed Butter takes on a whole new life. When frozen, the texture evolves to a chewy, dark chocolate delight that can be incorporated in a variety of ways. Frozen Chocolate Seed Butter cubes can be blended into creamy homemade frappuccinos, strawberries can be dipped into rich dark chocolate sauce for a simple dessert, but our favorite way to transform this spread is in the form of these dairy-free Dark Chocolate Fudgesicles.
This vegan and gluten-free recipe is so quick to whip up, all you need are some popsicle molds and a few simple ingredients. If you have a blender, this whole recipe could take you under 5 minutes from start to finish. We whipped ours up by hand and it took about 10 minutes total (and our biceps got a great workout too).
- 1 1/2 Cup Oat Milk (or milk of choice)
- 3/4 Cup Chocolate Seed Butter
- 1/4 Cup Cocoa Powder
- 1 Tbsp Vanilla
- 1/2 Tbsp Brown Rice Syrup
Add all ingredients to a blender. Blend on high for 1 minute or until smooth.
Pour into 6 large popsicle molds. Insert popsicle sticks. Freeze for 3 hours or overnight.
Lindsey Willson is a food photographer and plant-based, allergy-friendly recipe developer. Lindsey is a mom of three boys, with a middle child who has severe food allergies. You can see more of her recipes on Instagram at @lindseyleeandtheboys.