Chocolate Fudgsciles – Recipe Update!



Talk about the one that got away!  That post was just jumping to go.  lol.  Here’s a picture of our homemade the fudgsicles, which I didn’t get a chance to add to the last post.

And… RECIPE UPDATE… use 1 1/2 (1.5) cups of almond milk rather than the 1/2 cup noted in the original post.  I have included the revised recipe below.  These were too easy… and they taste great.  Enjoy!


2 avocados

1/2 cup raw cacao powder

1/4 cup maple syrup

2 tsp vanilla extract

1 + 1/2 cup almond milk

Blend until smooth. Pour into popsicle molds. Freeze for at least 3 hours, or until frozen. Enjoy!



Chocolate Fudgsicles

My kids are such an inspiration to me.  They help me remember how awesome it was to be a kid.  They also teach me how to bring that fun, carefree and playful energy into my current life.  When I think back to my summer days as a kid there is something that goes with almost every memory.  Chocolate Fudgsicles!

My sister and I loved any kind of frozen chocolate treat, but I had a special place in my heart for a fudgsicle.

Did you know you can make these using the chocolate avocado pudding recipe?  You can!  And… I did!  And… it was awesome!

My friend and I were gushing over the deliciousness of the chocolate avocado pudding and she told me how she used the recipe to make fudgsicles!  A-maze!

Here’s how simple it is to enjoy a healthy version of this classic treat:

2 avocados

1/2 cup raw cacao powder

1/4 cup maple syrup

2 tsp vanilla extract

1/2 cup almond milk

Blend until smooth.  Pour into popsicle molds.  Freeze for at least 3 hours, or until frozen.  Enjoy!


Watermelon Popsicles


For fancy, fun and a super easy twist on the basic watermelon popsicle, check out The Spunky Coconut’s Watermelon Fruit Popsicles!

This was inspired by my eldest son who is amazed that we can make our own popsicles right at home!  LOL!

My son and I were looking a recipes for homemade summer treats and he spotted a recipe for a bright pink watermelon popsicle.  For some reason, he thought that was the coolest thing.  And really, so did I!  There is no simpler recipe than a recipe for making watermelon popsicles.  And it’s a great way to get fruit and fiber without even knowing it!

Use my recipe for making watermelon juice that I posted a couple weeks ago… if you can even call it a recipe… basically watermelon in blender and blend.

Then pour the watermelon juice into popsicle molds and pop them in the freezer for a couple hours, or overnight, until frozen solid.

There were a huge hit at my house.  They are cool, sweet, refreshing… and that pink colour makes everyone feel so happy!  LOL!

You could add some neat things to it like drop some berries into the popsicle mold before freezing.  Or… for our little baby of the house who fends much better without a dripping popsicle in hand, I chip it into “Watermelon Ice” so he can scoop it up himself.

For a fancy, fun and super easy twist on this basic recipe, check out my homegirl, Kelly Brozyna’s Watermelon Fruit Popsicles… and her “Raw Inspired” post category for more super amazing popsicle ideas.

I love this time of year!  There are sooooo many awesome summer recipes that are fresh and healthy.  Stay tuned for more summer recipes.

Homemade Dairy Free Ice Cream


My First Chocolate Peanut Butter Dairy Free Ice Cream – Super Yummy!

Summer is the season for ice cream.  With two little kids in tow… or should I specify… two ice cream loving kids… I’m preparing myself for the summer food fun.

I did a post a while back about a version of Dairy Free ice cream that was made from frozen bananas.  It’s a great recipe and requires very little to make, however since making banana ice cream for a while now, I was ready to diversify.

I love ice cream just as much as the next person… but it can leave me feeling icky.  Also, my oldest son has the worst sleep after eating ice cream.  His exceptionally restless night (thrashing about, talking in his sleep, crying out in distress) always follows a day when he has regular ice cream.

I want my kids to enjoy ice cream and gosh darn it, I want to enjoy ice cream, too!

There is this extraordinary dairy free ice cream cookbook that I came across.  It really is incredible!  The ice cream recipes turn out like just like dairy ice cream except the base is made from coconut milk and cashew milk.

The cookbook, The Spunky Coconut Dairy-Free Ice Cream Cookbook, was written by the super awesome Kelly Brozyna, a mom who has been on a quest to find and develop gluten free, casein free and sugar free recipes for her family.  This gal has done her research!  I can’t imagine how much taste testing goes on in her home, but she got these ice cream recipes down!

This woman has made my life easy.  (Thank you Kelly Brozyna!)  The only thing I did to take the leap from my frozen banana ice cream, to making amazing dairy free, gluten free and sugar free (really, the ice cream of my dreams) ice cream was to pick up a basic ice cream maker.  The many recipes in her book will keep us enjoying healthy (!!!) ice cream (OMG…this seems like a total oxymoron) all summer long.

I made my first batch based on inspiration from her book because I live in a home with die-hard chocolate-peanut butter fans.  I used Kelly’s “Sunbutter Fudge Ripple” ice cream recipe as a guide.

My next batch will likely be “Blueberry Lavender” at the request of my boy, or maybe Swiss Almond… oooo… or Strawberry… no, no, no… it’ll definitely be “Green Tea” ice cream… I love Green Tea ice cream.  … or maybe just good old Vanilla … or decadent Butter Pecan… hmmm…but there is also that Rocky Road recipe…  oh boy…the options are endless…

I highly recommend this book for all you health conscious ice cream lovers out there!  You’ll love it!


Good right down to the bottom of the bowl!

Eye-ceem! Eye-ceem!

I thought I’d post this quick little recipe for homemade ICE CREAM.  Or, as our toddler likes to say, “Eye-ceem.”  He loves it, and it’s a healthy treat for kids (and adults) who love ice cream.

This is a DAIRY, GLUTEN  and SUGAR free option.  It’s super easy, simple and versatile.  And, it shouldn’t invoke tummy aches.

All it is composed of is …. wait for it….

Frozen Bananas!

Granted, this would have been a great post for the summer season, yet we still love to enjoy this ice cream year round when ever we get a hankering…. and better late than never.

Here’s How It Goes Down:

I peel and freeze bananas when they start to get brown or spotted.  Once frozen, they can be whipped in a food processor.  The end result is a smooth creamy ice cream-like base.  It resembles soft serve ice cream.

This recipe is versatile because you can create ANY kind of ice cream you want.  I’ve made it so many different ways.  Here’s a few things I’ve tried that have worked really well:

– Plain Banana Ice cream… just as is

– With a splash of vanilla extract or vanilla bean seeds for a Vanilla Ice Cream

– A few berries blended into it – fresh or frozen, but frozen works best (cherries, strawberry, blueberries, raspberries or a combination of these) for a Berry Sorbet

– Raw Cacao powder (+/- vanilla) for Chocolate Ice Cream

– Avocado or Mango – fresh or frozen, but frozen works best for a Thai inspired ice cream

– With chunks of Lara Bars added to it (our favourite is the Peanut Butter Cookie Bar) for a chewy ice cream treat

– With cinnamon, cardamon and nutmeg for a fall inspired ice cream

– All Dressed — Plain Banana Ice Cream topped with fresh chopped fruit, chopped nuts, coconut sprinkles, and/or homemade raw vegan Chocolate Sauce (look for this in an upcoming post)

– The possibilities are endless

To Prepare:

Needed: Frozen Bananas and a good Food Processor.  Keep in mind, my food processor is not a professional brand, is well used, and is probably about 6 years old, but it does the job beautifully.

Insert the “S” blade into the food processor.

Break up the banana by hand into 2-3 large pieces.

For a few seconds, process on low speed to chop up the banana, then medium speed for a few seconds.

Turn to high speed for remainder of processing.

The banana will chop up into little pieces, but as it start to melt a bit it will start to whip into a smooth creamy mixture.

***Note: be mindful of not over processing the  bananas because this can cause them to melt and not hold the thick ice cream consistency… it will resemble a pudding or a smoothie.

It will happen quickly, but the banana pieces will form a whipped mass.  This is when the ice cream is ready.

Topped with fresh peaches.

Yummy.  🙂