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- Vegan Fudge & Medjool Date Pops
-
- 10 each Medjool Dates, pitted & chopped
- 6 tablespoons Cacao Powder, unsweetened
- 2 ½ cups Soy Creamer
- 2 Tbs. Cornstarch
- 1 pinch Sea Salt
- ½ teaspoon Vanilla
- 1 tablespoon Coconut Oil, melted
- Directions
- In a high-powered blender, combine the dates, cacao, and creamer. Blend until smooth. Pour the mixture into a medium saucepan over low heat. Stir in the cornstarch and salt. Increase heat to medium and while stirring frequently, cook until the mixture begins to thicken, about 5-8 minutes. Remove from heat and add the vanilla and coconut oil, stir until combined. Cool for a few minutes and then pour into popsicle molds. Freeze fully before serving, about 3 hours or overnight. Run under luke warm water for a minute to loosen from the molds and enjoy! Optional: You can let them soften for about 30 seconds and roll them into a finely chopped topping of your choice like coconut, chopped nuts, or cacao.
- Provided by:
- Natural Delights
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Bard Date Company (Powered by Peanut Patch)
Yuma, AZ, 85364 View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Featured Recipe
Pumpkin Spice Chocolate Chip Scones
Ingredients for the scones listed above.
FOR THE GLAZE:
1 lb. Powdered Sugar
1/2 c. Milk
1/2 tsp. Cinnamon
Directions
Preheat oven to 425ºF. Line a cookie sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, salt, and spices. Set aside. In another bowl, whisk pumpkin, eggs, and milk together.
Grate frozen butter on the large holes of a box grater. (I like to do this with a sheet of waxed paper underneath.) Add grated butter to the flour mixture and toss gently. Toss in chocolate chips.
Fold in pumpkin mixture until a dough forms. (Don’t overwork the dough here. It’s ok if a little of the flour still shows.)
Divide dough in half and dump out on a flour-coated surface. Knead a couple of times if needed, and form each half into a 6-inch circle. Place the circles onto the prepared cookie sheet.
Use a bench scraper to divide each circle into 6 triangles. Gently move the triangles out just a bit, so each one has a little bit of space.
Bake for 22 minutes, or until done. Remove to a wire rack to cool.
Make the glaze. Beat the powdered sugar, milk, and cinnamon together until smooth. Spoon over warm or room temperature scones.
