SWEET POTATO FUDGESICLES
The perfect guilt-free anytime sweet chocolate fudgesicle indulgence for the hot summer months.
Servings Prep Time
7Fudgesicles 15 minutes
Passive Time
4hours
Servings Prep Time
7Fudgesicles 15 minutes
Passive Time
4hours
Ingredients
  • 1cup Baked Orange Sweet Potatoes(see recipe notes for baking sweet potatoes)
  • 1 1/4cup Plant-Based Milk, Unsweetened(we used Soy)
  • 1/4cup Raw Almond Butter
  • 4oz Medjool Dates, pitted(about 10 large dates) or (use 1/2 Date Syrup)
  • 3Tbsp Cacao Powder
  • 1/2tsp Pure Vanilla Extract(or 1/4 tsp Vanilla Bean Powder)
  • 1/16tsp Ground Cinnamon ( a pinch)
Instructions
  1. Add all of the ingredients to a high-speed blender and blend until smooth.
  2. Evenly pour the mixture into desired silicone molds. Smooth over with butter knife or offset spatula. Insert popsicle sticks. Place molds into the freezer and allow them to freeze for 4-5 hours.
  3. Remove fudgesicle from mold and indulge. Fudgesicles will last in freezer for up to 30 days.
Recipe Notes

Roasted Orange Sweet Potato:  Preheat the oven to 400F  Scrub and rinse the Sweet Potatoes with cold water.  Place the rinsed potatoes on a parchment-lined cookie sheet.  Trim each end of the sweet potato and discard the scraps.    Bake at 400F for 1 hour, then reduce the heat to 350F and cook for another 30 minutes until the potato is soft like Charmin tissue and syrup is oozing.  Remove from the oven and allow cooling.

Recipy by Get2dRoot Health and Wellness