Vegan Chocolate Tahini Fudgesicles

dessert pumpkin seeds snacks
Vegan Chocolate Tahini Fudgesicle with Go Raw Sprouted Seeds
YIELDS 6 Pops
INCLUDES
Sprouted Pumpkin Seeds Sprouted Pumpkin Seeds
SHARE

Ingredients

  • 1 can full fat coconut milk
  • ½ cup cocoa powder
  • ⅓ cup tahini
  • ⅓ cup chocolate chips (use refined sugar free if desired)
  • 1 tsp honey
  • salt, to taste
  • ⅓ cup Go Raw Sprouted Pumpkin Seeds, roughly chopped
  • ⅓ cup shredded coconut
  • ⅓ cup melted chocolate 

Directions

    1. Heat the can of coconut milk in a sauce pan on the stove at medium low heat. Add the cocoa powder, chocolate chips, tahini, honey, and salt, whisking well until combined. Transfer to a bowl with a spout and allow to cool for about 10 minutes.
    2. Pour fudgesicle mixture into pop molds and cover. Freeze for one hour, and then insert popsicle sticks. Freeze for another four hours.
    3. Remove fudgesicles from fridge and sit at room temperature for ten minutes. Place pops on a parchment-lined tray. Drizzle with melted chocolate and sprinkle on chopped pumpkin seeds and shredded coconut.
    4. Store fudgesicles in an airtight container separated by pieces of parchment paper.

Recipe and photo by Dana Plucinski

Products used in this recipe

You may also like