Our love for Dark Chocolate Sunflower 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 into 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 and 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 ice pop 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 cups oat milk (or milk of choice)
- 3/4 cup 88 Acres Dark Chocolate Sunflower Seed Butter
- 1/4 cup cocoa powder
- 1 tablespoon vanilla
- 1/2 tablespoon brown rice syrup
Add all ingredients to a blender. Blend on high for 1 minute or until smooth.
Pour into 6 large ice pop molds. Insert wooden ice pop 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.