Black Bean Fudgesicles
From Kathy Hester's "The Great Vegan Bean Book," copyright 2013.
Recipe reprinted with permission from Fair Winds Press.
Soy-free, gluten-free oil-free, these healthier fudgesicles still taste like your childhood favorites.
Ingredients
- 1 1/2 cups cooked black beans or 1 can 15 ounces, rinsed and drained
- 1 can 14 ounces light coconut milk
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons agave nectar
- 2 teaspoons vanilla extract
Instructions
- Puree all the ingredients in a food processor until smooth. There will be some black flecks from the black bean skins. I think they look like chocolate flecks, but you can strain the mixture through a cheesecloth if you like. Fill your frozen pop molds about seven eighths full of the mixture. Freeze for several hours or overnight before serving.