3 Ingredient Vegan Fudge Pops (Homemade Fudgecicles)


Growing up, one of my favorite summertime treats from the freezer aisle were frosty cold and creamy Fudgecicles. For those who aren’t familiar with Fudgecicles, they are an ultra-chocolatey popscicle that’s not quite ice cream. It’s more… fudgey. When I switched to eating plant-based (and mostly processed free) those dairy and high fructose corn syrup filled pops were no longer so enticing (check out the rest of the ingredients here).

fudge pops

I eventually discovered the yummy Fudge Bars from So Delicious, and for a while I was pretty stuck on those. The ingredients aren’t too bad, but they’re pretty pricy for just four mini fudge bars, and they still have refined sugar. Definitely better than the original Fudgecicle, but I knew I needed to come up with a healthier homemade version.

I’ve done a lot of experimenting with fudgecicle recipes over the years, but the recipe I’m sharing today is by far the easiest and most simple. Just three ingredients, and no refined sugar, dairy, or soy. My daughter loves these fudge pops! We made ours in mini popsicle molds, for popsicles that are easier for little hands to hold, and portion controlled.

As the temperatures creep into the mid-90’s here this week, you better believe we will have popsicles on hand at all times, including these creamy fudge pops.

Stay cool!

Vegan Fudge Pops

  • 1 can full fat coconut milk*
  • Cream from 1 can of coconut milk (refrigerate overnight and scoop the cream out, save the liquid for smoothies)
  • 2-3 Tbsp cacao or cocoa powder
  • 2-3 Tbsp maple syrup
  • optional – pinch of sea salt, 1 tsp vanilla


Pour entire contents of 1 can of coconut milk, the cream from the top of the 2nd can, cacao powder, maple syrup, and optional salt and vanilla into a blender. Blend on high until smooth and well mixed. Pour into popsicle molds and freeze until solid.


*You can also use about 2 1/2 cups homemade coconut milk, but the results may be more icy. More fat = creamier fudge pop.

We use the full 3 tablespoons each of cacao powder and maple syrup. Start with 2 tbsp and taste. Dutch processed cocoa is also good in these fudge pops.




4 Ingredient Vegan Chocolate Pudding (Low-Fat, Nut-free, Soy-free, Date-sweetened)

sweet potato pudding chocolate

One of my all time favorite desserts is chocolate pudding. Silky smooth, rich, and creamy, it’s the perfect treat and can be made with simple, nutritious ingredients. Today’s recipe is the third chocolate pudding/mousse I’ve shared on the blog, and I’m sure it won’t be the last. While my other two puddings feature a fair amount of fat for the creaminess, either from coconut cream, avocado, or cashews, this version is low fat and sweetened only with dates. It’s also banana-free and can be made nut-free as well. Any guesses on the main ingredient in this silky smooth, rich chocolate pudding?

sweet potato chocolate

If you guessed sweet potato, then you’re the winner! Ding ding ding! If you’ve been following my blog for some time, you might also have figured out that sweet potato is the secret ingredient about 9 times out of 10. What can I say, I just love that tasty orange tuber! It works amazingly well in this pudding. When combined with dates, cacao powder, and your dairy-free milk of choice, it blends into the silkiest, smooth-textured, rich chocolate pudding.

sweet potato pudding

I love a treat that is also rich in nutrients. I don’t like saying “no guilt” because I don’t think any dessert should make you feel guilty, it’s all about moderation and balance. This pudding is a good source of antioxidants, vitamin A, fiber, and potassium. A sweet comforting dessert, with plenty of beautifying, happy-skin ingredients? Yes, please!

Next time you have a craving for chocolate pudding, I hope you’ll give this healthy and silky sweet potato chocolate pudding a try.

Low Fat Vegan Chocolate Pudding (Made With Sweet Potato)

makes 2 servings

  • 1 medium sweet potato, steamed or roasted until very soft and cooled* (about 3/4 cup mashed)
  • 1 cup dairy free milk of choice (I like homemade coconut or almond, but any will work)
  • 6 soft medjool dates (soaked in hot water for 5 minutes)
  • 1/4 cup cacao powder (or more to taste)
  • optional: 1/2 tsp vanilla extract + pinch of sea salt


  1. Blend all ingredients in a blender (high speed blender will yield the silkiest results) until very smooth and silky. Dish into small bowls and chill for an hour. Store in the fridge. Best if eaten within 2 days.


* I like to roast an extra sweet potato the night before I make this. I just scrub the sweet potato, poke it a few times with a fork, and roast with the skin on until very soft. About 45 minutes. If you have a very large sweet potato, just measure out about 3/4 cup, mashed.

This is subtly sweet, if you’d like it sweeter add a teaspoon or two of maple syrup.



Strawberry Kale Salad with Lemon Tahini Dressing (vegan, oil-free)

kalestrawbtahiniThe weather has turned tropical here, with temperatures creeping up to 90 and plenty of humidity. This kind of summer heat makes me want to forgo the heavy meals and fill my plate with fresh, juicy fruits and vegetables. Some may find this surprising, but I don’t usually make too many salads. If I do, it’s usually a quick “throw some baby spinach on half my plate” with a drizzle of vinegar or lemon juice kind of salad. Lately though, I’ve been craving big leafy green salads, and this lemony kale number has a been a regular lunch item over the last few weeks.

closeuptahinistrawberrykalesaladPart of the reason I don’t make a lot of salads is that I always think I need to cut up a hundred veggies for them, and I never want to take the time. In reality, you don’t need a ton of veggies for a good salad. Sometimes keeping it simple yields the tastiest salad, where you can really appreciate each flavor. 3 reasons I keep coming back to this salad:

  1. It’s easy and quick to throw together
  2. It’s full of detoxifying, get-your-skin-glowing ingredients
  3. You can customize it according to season and what you have on hand

tahinikalestrawberryI’m a little late getting this posted, and I realize strawberry season is pretty much done, but you can easily substitute other summer fruits for the strawberries. Try using peaches, nectarines, apricots, or raspberries. If you’re in the mood to chop up veggies, try adding some cool cucumbers or hyrdating jicama. If you’re adding a lot of extras, you might want to double up the lemon tahini dressing.

Stay cool and boost your summer glow with this fresh and juicy strawberry kale salad.

Strawberry Kale Salad with Lemon Tahini Dressing (oil-free, vegan)

serves 1-2


  • 1 bunch of kale, washed and finely chopped (about 4-5 cups)
  • 10 large strawberries sliced, or substitute raspberries, chopped peaches, apricots or other fruit of choice

Lemon Tahini Dressing:

  • juice of 1 large lemon
  • 1 heaping tbsp of tahini
  • 1 tsp maple syrup
  • pinch of sea salt

Nut + Seed Topping: handful of sesame seeds, chopped almonds, and sunflower seeds


  1. Whisk the dressing ingredients together in a large bowl, until smooth. Add the chopped kale and use your clean hands to work the dressing into the kale. Massage it in for a good minute, this will help make the kale tender. I usually let the dressing do it’s magic for a few minutes while I slice the strawberries and gather my toppings. Stir in the fruit and nuts and seeds and serve!

Alternative “Parmesan” Topping:

Sometimes I like to top this kale salad with a really easy nutty “parmesan.” Use a mini food processor or bullet type blender with a straight blade to grind up a handful of either cashews or almonds (or a mixture of both) with a pinch of salt and a half tsp of nutritional yeast. Grind until you get course crumbs and sprinkle into your salad.


15 Vegan + Gluten-Free No Bake and Freezer Treats

Fourth of July weekend is all about friends, family, celebrating, and oh yes… the food. While I love veggie burgers, marinated vegetable kabobs, grilled sweet corn and all the other lovely  vegan backyard BBQ eats, what I really get excited for is the dessert. Keep the cooking confined to the grill this weekend, and whip up these easy, no-bake and frozen treats. No oven necessary! All are vegan and gluten free, most are refined sugar free or sweetened with dates, and many are raw!

1. 3 Ingredient Maple-Tahini Freezer Fudgemapletahiniforblog

2. Chocolate Dipped Frozen Bananasbanana pops

3. Mocha Caramel Ice Cream with Almonds and Dark Chocolate Chunks (date sweetened!)mocha caramel almond

4. Matcha-Mint Raw Oreos – Two Ways!raw oreos both

5. Cherry Tahini Coconut Popsicles with Chocolate Drizzletahini cherry coconut popsicles

6. Four Ingredient Chocolate Covered Caramels (made with dates!)chocoheart

7. Chocolate Mint Matcha Cups

8. Dark Chocolate Snickers Minis (can be made raw!)

vegan snickers minis

9. Carrot Cake Bites with Cashew Butter “Cream Cheese” Icing (date sweetened, raw)raw vegan carrot cake bites

10. Snickers Banana”Ice Cream” Bites (most popular recipe on the blog!)OLYMPUS DIGITAL CAMERA

11. Green Tea and Peach Popsicles (sugar free)peachicelolly

12. Strawberry Shortcake Nice Cream Bars (raw, date-sweetened, grain-free)strawberryshortcakepops

13. Coconut Milk + Berry Popsicles cocoberrypops

14. Maple Tahini Fruit Dip (nut free, refined sugar free)tahini maple fruit dip

15. Fudgy Cherry Coconut Cacao Bites (no food processor needed!)

cacao energy bites


Honorable Mention:

Dark Chocolate Dipped Peanut Butter Nice Cream Cookie Sandwiches


I couldn’t leave my recent Peanut Butter Cookie Ice Cream Sandwiches off the list, although technically you will need your oven to bake the cookies!

Wishing you all a happy, healthy, and safe Fourth of July Weekend!

15 no bake treats


4 Ingredient Coconut Berry Popsicles (vegan, refined sugar-free)


I can’t stop with the popsicles. The truth is, I don’t want to. I have about  142 more popsicle ideas floating around in my head, and my only worry is that there aren’t enough days in summer to post them all.


These pops are as refreshing as an island breeze, with a subtle sweetness and deliciously creamy coconut base. You only need 4 ingredients and about 10 minutes of your time to whip up this summertime treat. So simple, but so tasty! Think of this super easy recipe as inspiration to get you on that popsicle train. Before you know it, you’ll have dreamed up 142 more flavors and find yourself calling all the stores in a 15 mile radius to ask if they carry popsicle molds.

Happy popsicle making!

Vegan Coconut Berry Popsicles

  • 1 + 1/4 cups coconut milk, homemade or canned/tetra pak* (higher fat coconut milk will yield creamier results, so homemade or canned is best, while the coconut milk beverages in the refrigerator section will not be as creamy)
  • 1 tbsp maple syrup (or to taste) or try using dates or stevia/erythritol for completely sugar-free
  • 1 tsp vanilla extract, or you can use a pinch of vanilla from a scraped vanilla bean or vanilla bean powder
  • 1 heaping cup of thawed frozen mixed berries (or any fruit of choice) mashed with a fork to form a rough puree or you can pulse in a mini food processor

To make:

Simply blend the coconut milk, maple syrup and vanilla. Add mixture to popsicle mold, filling 3/4 of the way. Fill the remaining space with berries. To get the “berries on the bottom” look allow the pops to freeze for about 20 minutes, then add it in. Add in the sticks while they are still soft enough to push them through.

Alternative methods:

I played around with these pops to see if I could reduce the ice crystals. To make them creamier you can try several things. If you’re using homemade coconut milk, try adding a pinch of guar (bean) gum, this is often what is added to canned coconut milk to make it creamy. You can also try adding a little rum or vodka, maybe just a couple teaspoons (as long as you’re not serving to small children). You could also refrigerate your canned coconut milk beforehand and skim off just the cream to use in the recipe, for an extra rich and creamy popsicle. Another method is to freeze the coconut milk mixture in ice cube trays, then use a food processor or high speed blender (like Vitamix or Blendtec) to churn the cubes into coconut “ice cream” then fill your popsicle molds. Pre-churning helps reduce some icy-ness. Personally, I don’t mind a little frostiness in my popsicles, as this makes them extra cold and refreshing, but these suggestions are here if you want to play around with it.

*Homemade Coconut Milk:

One of these days I really just need to do a post on how I make my own coconut milk, since it’s just about the easiest thing to do, and you do not need a high speed blender. Simply add a cup of shredded unsweetened coconut shreds to your blender and then add a cup of hot (nearly boiling) water. Let it sit for a good 15 minutes. Then add 1-3 more cups of room temperature filtered water. The amount of water you add depends on how rich and creamy you want it. For a richer milk, add less. For a thinner milk, add the full 3 cups. Blend on high for a minute and then strain through a fine mesh strainer or nut milk bag. Done! This should only be kept for about 3 days in the fridge.


Cherry Mango Chia Overnight Oats (raw, vegan, gluten free, refined sugar free)


There was a time in my life when I hated eating breakfast. Putting food in my mouth first thing in the morning was almost as unappealing as wearing heels to work, though I often forced myself to do both. These days I can’t wait until breakfast! I can’t tell you what’s changed but I think it has something to do with all of the yummy plant-based breakfast options. Big frosty smoothies, warm steel cut oatmeal with berries and nut butter, healthy pancakes, fresh fruit, savory crepes, overnight oats, chia pudding… Today’s post is a conglomeration of the last two; a fiber and omega 3 filled creamy oat and chia pudding of sorts.

OLYMPUS DIGITAL CAMERAI used cherries and mangos in my chia oats, for a naturally sweet treat, but feel free to use any fruit you like. I also used a vegan chocolate hazelnut butter, but you can also use almond butter or my easy 2 minute raw chocolate sauce from my last post. Or leave it out. I have a few suggestions for other add-ins below the recipe, but go ahead and get creative with whatever you have on-hand.

mango cherry chia parfaitIf you’re looking for an easy, healthy, and tasty breakfast that you’ll actually want to eat in the morning, look no further! These overnight chia oats will have you dreaming of breakfast:)

Cherry Mango Chia Overnight Oats (vegan, gluten free, refined sugar free, raw)

10 minute prep, refrigerate 1-8 hours

makes 1-2 servings

  • 1 + 1/4 cups unsweetened almond milk (I love using homemade almond milk!)
  • 3 tbsp chia seeds
  • 3-4 tbsp oats
  • 1/4 tsp vanilla
  • couple drops of almond extract (optional)
  • 2 tsp maple syrup or sweetener of choice (optional)
  • handful of sweet cherries, pitted
  • 1 mango, peeled and chopped
  • raw chocolate sauce, raw almond butter, or vegan chocolate hazelnut butter
  • other toppings of choice


Combine the first 6 ingredients in a glass jar with a lid. Give it a shake or stir to mix. Shake gently after about 5 minutes, to prevent the chia seeds from clumping. I usually give it a third shake again a few minutes later, just to be sure. Then let it hang out in the fridge overnight. I’ve even eaten it after an hour and it was delicious! So if you forget to make it before you go to bed, and want to make it in the morning, go for it! If the mixture is too thick after setting overnight, add a splash of almond milk and stir to thin it out.

Layer your fruit and chia oats alternately in another jar and top as desired. Some other toppings I like:

  • granola
  • nuts – almonds, walnuts, cashews
  • seeds – sunflower seeds, pepitas
  • cacao nibs
  • coconut shreds
  • dried fruit


Peanut Butter Cookie Nice Cream Sandwiches (Dark Chocolate Dipped!) – Vegan + Gluten-Free


Oh my dears, do I ever have a yummy vegan treat for you today. I think this might be my favorite sweet recipe on the blog so far! It’s basically a marriage of all of my favorite things: dark chocolate, peanut butter cookies, (dairy free) banana soft serve, ice cream cookie sandwiches. Yeah, it’s all of that. In one amazing, messy to eat, but totally worth it, dessert.


My daughter and I did a trial run of these over the weekend, just peanut butter cookies with nice cream sandwiched between them. Then I had the epiphany that I could dip the whole shebang into homemade chocolate hard shell. I realized that was far more difficult than I bargained for, so I decided to dip just the cookies in the chocolate sauce, pre-ice cream sandwich assembly. Perfection! They are delicious, and far healthier than anything being peddled from the ice cream truck. Yes, these are messy and melty, but my golly, you’re going to love every second of it.


Bake up a batch of my perfect peanut butter cookies, freeze some bananas, and mix up some 2 minute chocolate sauce, it’s time to meet your new favorite summertime treat!

Dark Chocolate-Dipped Peanut Butter Cookie Nice Cream Sandwiches

Makes about 5 sandwiches*


  • 1 batch of Perfect Peanut Butter Cookies
  • 3-4 well-frozen ripe bananas
  • Almond milk as needed
  • Chocolate Sauce, mix together:
    • 4 tbsp melted unrefined coconut oil
    • 1-2 tbsp maple syrup
    • 2-3 tbsp cacao or cocoa powder


  1. Make sure cookies are completely cool. Dip half of each on in the chocolate sauce, I use a glass measuring pitcher to mix everything and then I can tilt it to dip the cookies. Lay on parchment lined pan and pop in the freezer for a few minutes to harden up.
  2. Add bananas and a splash of almond milk to a high speed blender or food processor and process just until a soft serve ice cream consistency, don’t over blend or add too much almond milk or it will be too soft. You want a fairly firm mixture.
  3. Spoon out a big dollop of banana nice cream onto one cookie and top with another, press gently and go around the edge with a spoon to smooth. You can eat right away – (melty, messy, and amazing) or freeze for an hour for a firmer ice cream filling.


*Number of sandwiches depends on how large you make the cookies. I’d go on the smaller size, since you’re automatically eating two, not that I can ever eat less than two of these cookies anyway!