Summer has begun here in Sydney. Apologies to our Northern Hemisphere followers but please don’t feel left out, you can still eat fudgsicles in Winter, just maybe put an extra jumper on.
I know Bear will roll his eyes at me when he’s older and ask for a ‘real’ icy pole but for now he LOVES mine and I’ve packed them full of good fats, protein and just a little bit of fruit to balance it all out. Plus, they are the perfect after dinner chocolatey treat for us adults too.
Also check out our Pumpkin Chai Smoothie recipe which would be awesome made into icy poles too. Let me know if you give it a go!
Choc Mint Fudgsicles
Makes 6 (roughly depending on your moulds)
GF, DF, vegan, paleo, RSF
Prep time + tidy up: 5mins
Cook (freeze) time: 3-4 hours
Chocolate layer – you can make this your only layer if you want to keep it simple
1 large ripe banana
1 tbsp raw cacao powder
1/2 bunch of mint leave OR 2-3 drops peppermint essential oil
1/2 cup raw cashews
1 tbsp hemp protein powder (shhh the kids will never know)
1 tsp maple syrup for extra sweetness
Green layer – optional
1 cup coconut yoghurt (we prefer coyo)
1/2 bunch of mint leaves OR 1 drop peppermint essential oil
1 tsp maple syrup
Optional: 1/2 tsp vanilla extract
For the chocolate layer:
Place 3/4 of the milk plus all the other ingredients into a blender and blend until super smooth.
You want the mixture to be a custard type consistency. Add more milk if you need to thin it or you want it to stretch further and make more icy poles. You may not need to use all the milk.
Check for sweetness and minty-ness and adjust if needed.
Fill your moulds to just below half and pour the remaining mixture into a jug so you can use the blender again.
Add all the ingredients for the green layer to a clean blender and blend until smooth. Check for sweetness and minty-ness. Adjust if necessary. This mixture should be thick.
Gently pour the mixture into the moulds on top of the chocolate layer.
Top the moulds up with the remaining chocolate mixture, add your tops and paddle pop sticks and put it all in the freezer for 3-4 hours until solid.
Enjoyed this recipe? Want to know when the next one goes live?
Sign up to receive tasty recipes like this and more delivered straight to your inbox.
You'll also receive 10% off your first online order.
You may also like
Sweet Potato Chocolate Waffles with Dasha of The Peckish Girl
Gold Coast-based food blogger Dasha of The Peckish Girl is our guest contributor this week. She's created a quick and...
Raspberry, Beetroot and Cacao Muffins with Amelia Kay of Amelia's Balanced Kitchen
Amelia Kay is the face behind the Instagram account Amelia's Balanced Kitchen. She's a qualified holistic nutritionis...
Chewy Choc-Beetroot and Walnut Cookies with Bianca of Family of Vegans
This week on the blog, we're joined by Bianca, the vegan mama behind the Insta account @familyofvegans. Bianca and he...
Choc Cherry Valentine's Day Donuts with Sarah Cooper of Scoop It Up
It's Valentine's week lovers and we're in the mood for love! The love of sweet, delicious treats, that is. The lovely...