Flexible Fudgesicle

Fudgesicle2

Would you like to know what the super sweet secret ingredient to this unbelievable delicious and easy chocolate dessert is???

DATES.

The crazy “weird” dried fruit that is kind of like a raisin… maybe you’ve had it in gross fruit cake or cereal as a kid, maybe you’ve never seen them but you don’t even know what you would do with them when you found them. Well relax and take note – dates are more common than you think, forgiving and as sweet as can be. Ever had a bacon wrapped date? You’re missing out. Dates do contain a lot of sugar but they also contain calcium and magnesium in a near perfect ratio (1:1), they have 1.5 g fiber, potassium, vitamin A and other minerals; that’s per date! When dates were tested for their antioxidant content, they scored 3 times higher than red plums. The recipe below can be used as a pie filling, push pop popsicle mold, eaten solo, or even as a parfait – layered with berries and Tru Whip.

Fudgesicle Filling (makes ~3 cups)

  • 1 1/2 cups medjool dates (about 16), pitted and chopped (soak in water for easier blending)
  • 3/4 teaspoon ground vanilla beans or 1 tsp vanilla extract
  • 1/3 cup softened coconut butter
  • 2-3 tsp coconut oil, melted
  • heaping 1/3 cup raw organic cacao powder
  • 1 1/3 cup purified water or leftover date water from soaking

Fudgesicle

Directions:

  1. Soak dates in purified water for 30 minutes or more. Soak them longer if they aren’t very fresh and moist.
  2. Blend or use a tamper and Vitamix – all ingredients until it has a thick pudding-like consistency, add more water if necessary.
  3. Smooth into push pop popsicle molds. You will have plenty for 4 molds.
  4. Freeze for 1 day. Enjoy!

Click here for my other recipes using dates

Nacho Average Cheese Dip

Jalapeno Nacho Cheese Dip (2)

Jalapeno Nacho Cheese Dip (1)

What would cashews have to do with jalapeno nacho cheese dip? Let’s consult my handy dandy 150 Healthiest Foods on Earth by Jonny Bowden… it says “A lot.” Cashews are in fact the base of this dip and before you dismiss this as hippie quackery I urge you to give it a try.

Cashews and nuts in general have been scientifically shown to reduce the risk of heart disease and attacks. It does this through its monounsaturated content which raises good cholesterol (HDL) and lowers the bad (LDL). Cashews are rich in minerals like magnesium, calcium, copper, manganese and selenium. Add to that 5 g of protein and 1 g of fiber per ounce. Have I mentioned that it’s delicious? Just ask my meat-eating-Sarah’s-a-crazy-hippie friend who said “Frito Lay Jalapeno Dip? Yeah I love that stuff! Oh but this is waaaay better.”

Jalapeño Cheese Dip (adapted from Amy Healy)

  • 1 red bell pepper, chopped (fresh or roasted)
  • 1 cup raw cashews (soaked for a few hours then drained – optional step)
  • 1 medium slice of fresh onion, diced (or 2 tsp onion powder)
  • 2 cloves garlic
  • 1/2 tsp pink salt
  • 2-3 T nutritional yeast (try it!)
  • 4 T water +/-
  • 2 T fresh lemon juice (~1/2 lemon)
  • 1/2-3 jalapeño pepper with seeds
  • 1/2 tsp red pepper flakes

Directions:

  1. Blend all ingredients in a VitaMix, blender or food processor until smooth. Refrigerate.

Put it on some of these recipes or try it on any of your own:

For a comparison to Frito Lay Jalapeno Cheddar Dip let’s look at the obvious. The Frito Lay Jalapeno Cheddar dip lists MSG twice in the ingredients; once as monosodium glutamate and the other as autolyzed yeast extract (yep, that’s MSG!).

Buttercups of the Peanut Variety

Reese's Peanut Butter Cups

Reese’s Peanut Butter Cups (makes 4 large cups)

Chocolate Ingredients:

  • 4 T cacao
  • 4 T coconut oil, melted
  • 2 T grade B maple syrup

Peanut Butter Filling:

  • 3-4 T peanut butter (without oil added, I love Santa Cruz)
  • Optional: 1/2 tsp raw honey for added sweetness

Directions:

  1. Mix chocolate sauce in a bowl until smooth.
  2. In a small or large cupcake baking cup, pour enough chocolate sauce in it to cover the bottom. Placing your cups in cupcake pan will help keep the roundness. Freeze for 5-10 minutes until hardened.
  3. Dollop peanut butter onto frozen chocolate base. (Make as thick as you want, I used about 1 T per cup.)
  4. Top with chocolate sauce until peanut butter is covered and freeze for 5-10 minutes.
  5. Store in the freezer for a harder cup or the fridge for a softer one.

You really cannot go wrong with the mixture so feel free to use different molds and/or change the filling type or quantity. Any oil-free nut butter can be substituted (cashew, almond, walnut, coconut) – even non-nut butters like sunflower butter would be great. Eating 1/2 of 1 cup was plenty to satisfy my sweet tooth at that crucial moment. As we approach the end of the 4th sugar-free month I can gladly say I’ve had a few slips and the resulting headaches really keep me honest! With tricks like these up my sleeve I’m not afraid of being refined-sugar free forever.

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