Turn the heat up, put on your bikini, and watch House of Cards on a beach towel in your living room. Because, you see, these are sunshine despite the weather. Even if it’s snowing, icing, slurpee-ing, or misting out. It might be freezing outside, but it can be summer inside.
I wanted to make vegan cookie dough ice cream, but I couldn’t puree it smooth enough and well it was a lil weird because of my lack of a blender and my teeny food processor. So I had this vegan cookie dough sitting around for my casual after-dinner snacking, but I wanted to put it to good use. And so here you are! My favorite fudgesicle ever. Soaked and pureed cashews give these the creamiest texture. You probably won’t believe that there’s not cream in these, but believe it folks!
So do yourself a solid and freeze up these bars! They’ll get you through the volume of your neighbors game nights, the neighboring black lab’s incessant barking, and will probably come in handy for dessert after veggie burgers and before concert fun.
cookie dough –
- 3 T coconut oil, melted
- 1/2 cup natural almond butter or peanut butter
- 1/2 cup muscovado sugar or dark brown sugar
- 1 t vanilla extract
- 3/4 cup unbleached all-purpose flour
- 1/4 cup dark chocolate chunks or chips
- 1-2 T almond milk or other non-dairy milk
- 1 can full fat coconut milk
- 1 T muscovado sugar or dark brown sugar
- 1 t vanilla extract
- 3/4 cup dark chocolate chips or chunks
- 2 T natural almond butter
- 1/3 cup cashews, soaked for 3 hours in water and strained
- Make cookie dough by mixing together all the ingredients, except chocolate chips with an electric mixer. Stir in chocolate. Cover and chill until time to freeze popsicles.
- In a small saucepan combine the coconut milk, sugar, vanilla and chocolate over medium heat until chocolate is melted. Add almond butter and strained cashews. Blend with an immersion blender until smooth.
- Crumble cookie dough between 10 popsicle molds. Pour fudgesicle liquid over it. Freeze over night.
- Run molds under warm water to remove. Wrap in wax paper and place in a gallon bag. Pop back in the freezer and eat at your leisure.
Yay! Click HERE for a printable pdf of the recipe above.