They never tasted as good as this homemade 80 calorie version though.
I wasn’t trying to create a skinny or lower calorie treat. I was just trying to create something tasty with what I had in my hot little kitchen in Aruba.
But after I made them, I realized that they were probably fairly healthy.
As healthy as peanut butter and chocolate are.
I inputted the major ingredients into this recipe calculator and it said 80 calories each.
They’re vegan and gluten-free until the cereal is added. If it’s a concern, omit the cereal or use your favorite cereal that meets your dietary needs.
The cereal softens in the chocolate-peanut butter sauce and biting into it is like discovering buried treasures amidst the smooth, creamy fudge pop base.
The homemade fudgiscles are very chocolaty, rich, and taste much more decadent than their 80 calories would have you believe.
The peanut butter flavor is present, but it’s the full-on chocolate punch that will keep you extra satisfied, as you’re licking them as fast as you can before they melt. In Aruba, that’s literally seconds after taking them out of the freezer.
But a little chocolate-peanut butter sauce running down my hands isn’t the worst thing in the world.
While I’ve already seen pumpkin, apple, and fall-themed recipes on blogs, I’m milking summertime as long as I can with some drippy, chocolate and peanut butter action.
The mixture for the fudge pops comes together in a blender or food processor in about 30 seconds before pouring into molds and freezing. I use this Progressive International Freezer Pop Maker.
If you don’t have molds, just pour the mixture into bowls, freeze, and eat it like ice cream.
There’s really no better combination on earth than chocolate and peanut butter.
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- about 12 ounces milk (about 1 1/2 cups, I used unsweetened vanilla almond milk)
- 1/2 cup unsweetened natural cocoa powder
- 1/3 cup creamy peanut butter (Nutella may be substituted)
- sweetener, to taste (to keep skinny, use no-calorie sweetener such as liquid vanilla stevia drops, white stevia powder
- 1 teaspoon vanilla extract
- 1 heaping cup Golden Grahams cereal (to keep vegan and/or gluten-free*, use your favorite cereal that meets your dietary needs)
- To the canister of a blender or food processor, combine all ingredients except cereal and blend until smooth.
- Add the cereal and pulse a couple times to incorporate. Some pieces will be whole, some will be crushed.
- Pour mixture into a popsicle mold, insert sticks according to manufacturer’s directions, and freeze until solid. If you don’t have molds, pour into freezer-safe bowls and eat like ice cream. Alternatively, pour into paper cups like Dixie cups, cover each cup with plasticwrap, freeze for about an hour, insert wooden sticks into the semi-frozen mixture, and the plasticwrap will help to hold sticks upright; freeze until solid.
- Fudge pops will keep for at least 2 months in the freezer.
Amount Per Serving: Calories: 104Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 92mgCarbohydrates: 11gFiber: 2gSugar: 2gProtein: 4g
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Reminder to enter the 3-Piece Baking Set & Gluten-Free Dough Giveaway
Have you made popsicles or frozen treats before? Favorite way to eat chocolate and peanut butter?