These are amazing! Rich, creamy, chocolaty and sweetened with dates. This recipe was adapted from Dreena Burton’s Vegan Fudgesicles.

Yield: Makes 6 regular size fudgesicles


  • ¼ cup almond butter or use a nut & seed butter (58 g/2 oz)
  • 1½ cups mashed very ripe bananas (about 3 medium)
  • ¾ cup water
  • 3 Tbsp cocoa powder or substitute with carob powder
  • 1 tsp vanilla
  • 9-10 pitted dates (70 g/2.5 oz)


  1. Add to blender, nut butter, banana, water, cocoa powder, vanilla and blend until creamy smooth.
  2. Pour mixture into popsicle molds and freeze until set.