Vegan Peanut Butter Fudgesicles

almond milk dairy free gluten free ice cream keto nut butter nut milks paleo peanut butter plant-based milks popsicles vegan whole 30

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by The Bojon Gourmet.

INGREDIENTS

Peanut butter layer:

  • ½ cup (125 g) peanut butter made with the NutraMilk (chilled)
  • ½ cup (150 g) maple syrup (chilled)
  • 1 (13.5 ounce / 398 ml) almond milk made with the NutraMilk
  • 1 tsp. vanilla extract
  • ¼ tsp. fine sea salt

Chocolate layer:

  • ½ cup (45 g) cocoa powder
  • ½ cup (135 ml) almond milk made with the NutraMilk
  • 2 tbsp. (30 ml) maple syrup

To finish:

  • 1/3-1/2 cup chocolate of choice, chopped 

For almond milk

  • 1 cup (150g) almonds
  • 1 quart (946ml) water
  • 1/8 teaspoon Pink Himalayan salt (optional)

For peanut butter

  • 2 cups (275g) peanuts (untoasted, unsalted)
  • pinch salt (optional) 

INSTRUCTIONS

  • Start by making fresh almond milk with the NutraMilk:
    • Place almonds in the NutraMilk container.
    • Press Butter cycle, set for 7 minutes.
    • Press Start.
    • Add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense, open spigot and fill your container with almond milk
  • Making the peanut butter
    • Place peanuts in the NutraMilk container.
    • Press Butter cycle, set for 2-3 minutes.
    • Press Start.
    • Open the container lid.
    • Set aside ½ cup for popsicle recipe and store the rest for later use.

  • In the NutraMilk, combine the peanut butter, maple syrup, almond milk, vanilla, and salt. Press Mix until you get a creamy smooth consistency.
  • Pour roughly half of this mixture into a measuring pitcher (1 ½ cups) and set aside.
  • To the remaining peanut butter mixture in the NutraMilk, add the cocoa powder, almond milk, and remaining maple syrup. Mix until smooth.

  • The mixtures should be the consistency of heavy cream. If they’re too runny, chill for 20-30 minutes or so to thicken them for the best swirling.
  • Pour the chocolate mixture into the molds, filling them a little more than halfway. Gently pour the peanut butter mixture over the chocolate mixture, leaving ½-inch of room at the top.

  • Freeze until the tops of the popsicles are semi-firm, 10-20 minutes, then press the chopped chocolate into the tops. Add the popsicle sticks, and freeze until firm, at least 2 hours and up to several days.

    *You can swap out maple syrup for any other sweetener of choice. Try monk fruit sweetener if you are on a Keto diet. 



    Older Post Newer Post

    Related Posts

    • Sweet Corncakes
      Sweet Corncakes

      Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini. Recipe from The Blue Zone´s Kitchen cookbo...

    • Pumpkin PB & Jelly Flatbread
      Pumpkin PB & Jelly Flatbread

      Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini. Get in to the Halloween spirit with these ...

    • Quinoa, Apricot, and Oat Muffin Clusters
      Quinoa, Apricot, and Oat Muffin Clusters

      Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini. Recipe inspired by One Green Planet.  Thes...