Fudgesicle ice pops are an integral part of summer, don’t you think? They aren’t quite chocolate ice-cream, with a more dense fudgey, almost chalky texture (if you can imagine chalk tasting delicious), always eaten as a race against the hot sun melting it down your arms and onto the pavement. I developed this recipe for my version of fudgesicle made with organic raw agave*** instead of sugar, cocoa powder, plain yogurt, and banana. I then add coconut butter to give it a real richness. The result has only a faint coconut flavor but a very decadent texture and mouthfeel. I think this recipe is a touch too sweet, but my husband and daughter disagree so I left it as is because I’m not one for sweet things at all. If you want, you can back out the agave a bit but remember when tasting the mix it is going to taste less sweet once it is frozen.

Cocoa Agave Ice Pops

2 cups Organic Whole Milk Yogurt

1 banana

1/2 tsp Vanilla Extract

4 tablespoons Raw Coconut Butter

1/2 cup Cocoa Powder

6 T Raw Blue Agave***

Put all ingredients in the blender and blend until smooth. Pour into icepop molds and freeze until solid.

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***A note on Agave:
After this post was published I read some research about Agave Nectar that I had to share. It’s not new research, but it’s new to me. I try and keep things as minimally processed as possible in our diets without going to extremes. I chose to use Agave because of its low glycemic index, trace minerals it contains and what I thought was a less processed more natural product. However, research I read says that although the glycemic index is low making it better for diabetes patients because it doesn’t spike their blood sugar, the process in making it is just as complex as making other processed sweeteners. Furthermore, because of this process it contains high amounts of fructose, which isn’t good for the body. So for now, while I research it some more, I am going to stick to things like honey and maple syrup, which are minimally refined and I will rewrite this recipe with the new ingredients.

 

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