Dark Chocolate Fudgy Pudding Pops

You’ll never guess these pops have premium plant-based protein and greens in them
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Want the decadent, creamy taste of a frozen fudge pudding pop, without the dairy? Add this to your summer to-do list! You’ll never guess it has premium plant-based protein and greens in it as well!

If you make extra, this is a delicious cold or warm pudding. You may also want to make extra chocolate sauce (dark chocolate chips and coconut oil) because it’s a perfect DIY chocolate shell made for dipping anything frozen into for an instant treat. We recommend starting with bananas!

This recipe is provided by Tara Doyle of Vega.

6
Servings
349
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6 pitted dates (soaked for at least 1/2 hour)
  • 1 can coconut milk
  • 1/2 an avocado
  • 1/2 Cup dark chocolate Dutch cocoa powder
  • 1 serving chocolate-flavored vegan protein, such as Chocolate Vega® Protein & Greens
  • 1 or 2 Tablespoon maple syrup
  • 1 Pinch of cinnamon
  • 1 Pinch of salt
  • 1 Cup dark chocolate chips
  • 1/3 Cup coconut oil

Directions

Roughly chop dates and throw them and the rest of the ingredients into a high-speed blender.

Blend until very smooth (2-3 minutes).

Pour into molds and freeze.

In double boiler, melt dark chocolate chips and coconut oil.

Remove pops from the molds and dip into melted chocolate. Lay on non-stick mat and refreeze for at least 10 minutes.

Nutritional Facts

Total Fat
23g
33%
Sugar
22g
24%
Saturated Fat
16g
67%
Cholesterol
2mg
1%
Carbohydrate, by difference
36g
28%
Protein
2g
4%
Calcium, Ca
14mg
1%
Fiber, total dietary
2g
8%
Folate, total
23µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
11mg
3%
Niacin
1mg
7%
Phosphorus, P
18mg
3%
Sodium, Na
288mg
19%
Water
2g
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.