Brain-boosting fudgesicles

By Sari Huhtala

“Yes, you can have a fudgesicle at breakfast,” is what you might find yourself saying to the kids after you make these little morsels filled with healthy fat for the brain. They can even be frozen in little silicone ice cube tray sections with a popsicle stick and served like the real deal.

But, unlike the real deal, which typically contains modified milk ingredients, sugar, glucose, cream, cocoa, guar gum, natural flavour and caramel colour, this one has only four ingredients.

Don’t be fooled by the limited ingredients in a store-bought fudgesicle. There are 11 different chemicals used by the food industry to create caramel, according to a 2012 article, Food caramels: a review, in the Journal of Food Science and Technology. And, any number of chemicals can be used to create a “natural flavour.”

I created this homemade version of a fudgesicle after a failed attempt at making coconut cream. The canned coconut milk I used was just too runny to whip into a whipping cream-like topping for a cake, so instead I decided to play with idea of making a fudgesicle.

I rolled them into balls, then rolled them in shredded coconut, to serve as a dessert.

I also made little fudgesicle pucks in a silicone ice cube tray.

Homemade fudgesicles

• 1 cup full fat canned coconut milk (liquid removed)
• ½ cup melted coconut oil
• 4-5 tbsp cocoa powder
• 4 tbsp maple syrup

Place canned coconut milk into fridge overnight to solidify the coconut portion. Once chilled, drain the liquid into a cup for later use in a smoothie, and scoop one cup of the solid coconut milk portion into a bowl. With a hand mixer, whip the coconut milk until soft peaks form. Melt the coconut oil in a small saucepan over low heat. Remove from heat, then stir cocoa powder and maple syrup into the coconut oil until well blended. You can adjust sweetness and fudginess by adding more cocoa powder and maple syrup. Cool slightly, then pour into the whipped coconut milk and stir until blended.

If rolling into balls, place the bowl into the freezer for about 15 minutes, or until it solidifies enough to scoop out portions and roll into a ball. It’s a bit messy, but they make lovely little dessert bites. Roll in coconut oil, then place in a sealed container into the freezer. Thaw about 5 minutes before serving.

If making fudgesicle pucks, after blending the whipped coconut milk and chocolate coconut oil mixture together, then simply pour or scoop into a silicone ice cube tray, and place into freezer for about 30 minutes to an hour. Add a popsicle stick before freezing, if desired. Once frozen, run a bit of hot water on the bottom of the silicone ice cube tray to loosen the “pucks,” then pop each one out and place into a sealed container. Store in freezer.

Sari Huhtala is the creator, publisher and editor of Alive and Fit Magazine, which was created in 2007.  She has over 25 years of experience in journalism and over 15 years of experience as a certified personal trainer and fitness instructor, and is a holistic chef, offering holistic cooking and edible wilds workshop, and My Farmacy workshops. She is an organic farmer, wild-crafter and grandmother, who has spent over 20 years navigating a holistic, healthy path for her family. Reach her at friends@thelaughingforest.ca