Honestly, my kids are not for lack of frozen treats during the summer. Our freezer is full of freeze pops and other frozen juice treats. There are so many great safe options out there in popsicle world…unless you really want a creamy dairy-free fudgesicle. The two dairy-free options in the store are either the terribly pricey and oddly numbered 3-pack of So Delicious Fudge Bars for $5 or the less expensive Sweet Nothings Fudge Bars which kinda gross me out having “pea starch” as an ingredient.
1 cup safe chocolate chips (I’ve used Divvies and Enjoy Life)
1/2 cup vanilla or chocolate dairy-free milk, soy/rice/coconut
1 box silken tofu, I use Mori-Nu silken soft (12 ounces)
Sugar to taste (optional)
1.) In a microwave-safe bowl, heat the soymilk and chocolate chips slowly, 30 seconds at a time stirring between zaps, until melted and smooth.
2.) Using a stand blender, immersion blender or a food processor, mix the warm chocolate soy mixture with the box of tofu until smooth and creamy. A hand mixer or whisk won’t do it, you have to blend it well to get the tofu lumps out. Add some sugar to taste at this point if you think the pudding needs it and mix well.
3.) Freeze in popscicle molds. I’m a Midwesterner. I have Tupperware ones. But I did buy them on eBay and didn’t go full Midwest and buy them at a Party.
Makes about 22 ounces of pudding, enough for 10-12 pops.