Now, this is a vegan recipe that the whole family can get behind! Jake normally rolls his eyes when I pull out the soy milk or the tofu, but when Lily first tasted one of these fudge pops and said, "Mmmm! I love it," she convinced him to give one a try, too. And he liked it! Isn't it funny how a toddler can broaden our world with her own simple naivete? She has no reason to see something made with soy milk any differenly than with cow's milk. It's all frozen chocolate deliciousness to her. Yum!
And these popsicles melt and get all over your face and clothes just the same, too, so the fun factor is still A+ awesome. There is a picture somewhere out there of my brother as a little kid covered in melted fudge pop. (Or chocolate bar?) He looks so happy and in-the-moment, just like Lily. So, really, this dessert isn't just a timeless flavor, but it's the activity of making a mess that is just as important. The pure bliss of summer is on it's way.
Vegan Fudge Pops
1/4 cup sugar 1 1/2 Tbsp flour 1 1/2 Tbsp cocoa 2 cups chocolate soy milk
In a sauce pan, combine all of the ingredients and whisk until combined. Over medium heat, stir constantly for about 5 minutes until it thickens. Pour out of the saucepan through a fine mesh strainer into a bowl with a pour spout. Fill the popsicle molds and freeze overnight until the pops are solid.