You'll never guess what the secret ingredient is to making the creamiest, dreamiest fudgcicles - tofu! That's right, these are my Creamy Peanut Butter Tofu Fudgcicles and do NOT knock them until you try them. They are made from creamy chocolate and peanut butter, and guess what? You won't even taste the tofu. Make them for yourself and you'll see how delicious this high-protein treat can be!
Equipment
- 1 Blender
- 1 Microwave
- 6 Popsicle Molds
- 6 Popsicle Sticks
Ingredients
For the Fudgcicles:
- ⅔ Cup Chocolate Chips
- 1 Teaspoon Coconut Oil
- 1 14 Ounce Package Silken Tofu drained
- ¼ Cup Maple Syrup
- ¼ Cup Powdered Peanut Butter optional
- ¼ Cup Water if needed
For the Topping:
- ⅔ Cup Chocolate Chips
- 1 Teaspoon Coconut Oil
- ½ Cup Salted Peanuts crushed
Instructions
- To make these fudgcicles, start by preparing the fudgsicle base. Add the chocolate chips and the coconut oil to a small bowl and transfer it to the microwave.
- Microwave the chocolate and coconut oil together in 2-3, 30 second increments until the chocolate has melted. Stir the chocolate and coconut oil together, then set it aside.
- Next, prepare the fudgcicles. Add all of the fudgcicle ingredients (the melted chocolate chips, silken tofu, maple syrup, and powdered peanut butter (if using) to a high-speed blender and blend until smooth.
- If the mixture is too thick, add in the water and blend again, until it reaches a thinner consistency.
- Next, pour the mixture evenly into 6 popsicle molds.
- Transfer the popsicles to the freezer and allow them to freeze for approximately 4 hours, or until they're completely frozen.
- Once they're frozen, remove the fudgsicles from the freezer and prepare the topping.
- Repeat steps 1-2, melting the chocolate chips and coconut oil together to form the topping.
- While the chocolate is melting, chop the salted peanuts and add them to a plate.
- Finally, remove the fudgsicles from the molds and dip each one into the chocolate first. Then, roll them in the crushed peanuts. Repeat until all of the fudgsicles have been topped.
- Once they're done, eat and enjoy! Store any leftover fudgsicles back in the freezer, for up to two months.
Calories: 364kcal | Carbohydrates: 34g | Protein: 8g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 90mg | Potassium: 352mg | Fiber: 5g | Sugar: 23g | Vitamin A: 37IU | Calcium: 55mg | Iron: 3mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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