Fireworks go best with fudgesicles

Y’all! It is Independence Day weekend. How did that happen? I could have sworn we were just in January like…a week ago.


Alas, summer is upon us, and it has been the things dreams are made of. You know what I mean, long pool days, easy grill options for dinner, the late sunset making all my to-do lists possible, fireworks, lightning bugs, river trips for us land locked folk and of course POPSICLES.


What is summertime without a good popsicle? Not a happy summer, that is for sure.


Alas, summer is upon us, and it has been the things dreams are made of. You know what I mean, long pool days, easy grill options for dinner, the late sunset making all my to-do lists possible, fireworks, lightning bugs, river trips and lake days for us land locked folk and of course POPSICLES. They are a staple for a reason.



Truly though, I do not ever want food to be a stumbling block for my kiddos. I care

deeply about what we nourish our bodies with and I try to always take a balanced approach. So, when I can mix ease with best options, I am all in.


These bad boys are dairy and added sugar free. So yes, the are #whole30 and #paleo The best part though, they are oh so good!


So good that they actually surprised me!


I mean, look at this babe showing summer whos boss and obviously not enjoying that fudgsicle at all.




The secret? Dates.

You cannot taste them one bit and no, there is NO texture to these fudgsicles.

I wouldn’t allow it.


This recipe makes 16 popsicles in our molds but who knows you may get lucky and get a little more.


What you need:

2 C water

2 cans full fat coconut milk

1 C dried pitted dates

4 oz. good quality unsweetened baking chocolate

1 TBS cocoa powder

¼ tsp high quality sea salt

½ tsp vanilla extract


How to do it:

1. In a small saucepan bring 2 cups water to boiling then add dates. Let cook for 3-5 minutes until they start to soften, remove from burner, and let sit for additional 5 minutes.

2. Strain and remove dates and toss them into high powered blender.

3. Add 1 can of coconut milk to saucepan and bring to a high simmer, break apart chocolate bar, add to milk, stirring constantly. Add cocoa powder and stir until everything is incorporated.

4. Remove chocolate mix from the burner and let cool for as long as you can handle it*.

5. Pour all ingredients into blender as well as sea salt and vanilla.

6. BLEND! Wooohoo. You will want to blend until you have a nice silky-smooth consistency.

7. Pour into molds/paper Dixie cups with a popsicle stick stuck in or get wild-stick it in the fridge and once cooled pour into ice cream maker. Now that is a party I want to be invited to.

8. Now we wait.**


*Do not pour boiling liquids into a plastic blender. Instead, remain calm and be patient until it is an appropriate temperature for your blender.


**These take about 6 hours to truly set up. I have found the best to remove them out of our silicone molds is to place my hand around the mold and use body temperature to loosen it, then hand them over to all the wild summer tanned children running around. BUT do not forget to save one for yourself.


Enjoy! May you and your family have a wonderfully blessed 4th of July!

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