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Monday, July 23, 2018

Black Bean Fudge Pops

Summer time is perfect for frozen treats and when you can share a healthy frozen treat even better. Beans go so good in places where they can be hidden as no one knows unless you want them to. They go great in salads, chili, rice n beans, burritos, so why not in popsicles?? This recipe and many others can be found here

YIELD: 6-9, depending on popsicle mold size
These vegan fudge pops are soy-free, gluten-free and oil-free, and taste just like your childhood favorite.

1 ½ cups (258 g) cooked black beans or 1 can (15 ounces, or 425 g), rinsed and drained
1 can (14 ounces, or 400 ml) light coconut milk
¼ cup (20 g) unsweetened cocoa powder
3 tablespoons (60 g) agave nectar
2 teaspoons vanilla extract
A few drops liquid vanilla stevia, to taste
A few drops peppermint extract

Puree all the ingredients in a food processor until smooth. There will be some black flecks from the black bean skins. I think they look like chocolate flecks, but you can strain the mixture through a cheesecloth if you like. Fill your frozen pop molds about seven eighths full of the mixture. Freeze for several hours or overnight before serving.

shared the food related post at
inspiration monday
party in PJs

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