These 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 chocolate punch that will leave you extremely satisfied. They’re so easy to make, taking just minutes to blend the mixture together. The hardest part of the recipe is waiting for them to freeze solid. If you don’t have a popsicle mold, freeze in bowls and eat like ice cream.
about 12 ounces milkabout 1 1/2 cups, I used unsweetened vanilla almond milk
½cupunsweetened natural cocoa powder
⅓cupcreamy peanut butterNutella may be substituted
sweetenerto taste (to keep skinny, use no-calorie sweetener such as liquid vanilla stevia drops, white stevia powder
1teaspoonvanilla extract
1heaping cup Golden Grahams cerealto keep vegan and/or gluten-free*, use your favorite cereal that meets your dietary needs
Instructions
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.