Something about fugesicles remind me of summers as a kid. Care free, warm, adventurous, lots of bike rides that ended with ice-cream cones and fudgesicles on the back deck.
I took all those warm and lovely memories and poured it into this fudgesicle inspired dessert!
The cashews, coconut milk, and avocados give it that creaminess that we love. And the avo means you're sneaking some more plants into your life (excellent!). Sweetened only with dates, which are mineral rich ad packed with fiber. The crust is only almonds, dates, and a pinch of salt for that delicious cookie-like crust. I'll take it!!
Top with whatever suits your fancy! I love coconut butter because it hardens the way ice cream sundae syrup hardens - which I really can't complain about! Get fancy with rose, daisy, lavender petals, cacao nibs, bee pollen...
Fudgesicle Tart Slice
Serves 10-12 // Vegan, Paleo, Refined Sugar-Free & No Sugar Added, Vegetarian, Gluten Free, Dairy Free
1 cup (115g) soaked and dehydrated almonds, or raw almonds
3/4 cup (95g) or 6 pitted Medjool dates
1/4 tsp salt
1/2 cup (85g) unroasted, unsalted ("raw") cashews soaked overnight or for 10-12 hours
1 14-oz (400ml) can full fat coconut milk
1 small avocado (65g of the flesh)
1 cup (250g) pitted, packed dates
2 tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp salt
1/2 cup (50g) cacao or cocoa
Shredded or flaked coconut
Daisy or rose petals
Line a 8" x 4" loaf pan or 6" cake pan with plastic wrap so it's easy to lift out when you're done
Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. If it's crumbly you will need to process it a bit more.
Scoop out crust mixture into pan. Press firmly, making sure that the edges are well packed and that the base is relatively even. Using the bottom of a flat glass works well! Rinse food processor/blender out well.
Add soaked and rinsed cashews, coconut milk, avocado, dates, vanilla, cinnamon and salt into blender or food processor. Blend on low (to prevent the mixture from splashing up and not hitting the blades) until completely combined and then add cacao/cocoa.
Pour over the prepared crust and gently jiggle pan bake and forth so the filling evens out.
Place on a flat surface in the freezer and freeze for 5 hours or until filling is completely solid. No need to cover it unless you're keeping it in there longer than 8 hours.
Remove from the freezer. Grip the plastic wrap and lift out of the pan and then peel off plastic. Do not need to remove from freezer longer than 5 minutes before serving - it tastes best right out of the freezer!
To serve, run a smooth, sharp knife under hot water, dry, and cut into slices. Serve plain or garnish with coconut butter, cacao nibs, bee pollen, or coconut! I like to eat it with my fingers, kind of like a real fudgesicle! Return leftovers to the freezer, wrapped in plastic wrap or in a sealed container.
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