Saturday, October 29, 2011

Fudge and Pumpkin Pie Popsicles

I bought these BPA free plastic Popsicle molds and never got around to actually making any Popsicles.  Luck for me, we get summer weather well into October here in northern California and this year is no exception.  The temperature has gotten as high as 80°, hot windless days, what I like to call earth quake weather.  (In fact we’ve had three minor quakes already this month)  Inspired by the weather and my apparent current fascination with pumpkin, I made some pumpkin pie Popsicles.  When I mentioned to Mr RK that I was going to make pumpkin Popsicles, he didn’t look interested until I offered to make him some fudge pops as well.  
One of the secrets to making good fudgesicles is to start with good chocolate.  I used Dagoba but I also recommend Scharffenberger.   The secret to making good non dairy fudgesicles is to use coconut milk.  Most non dairy rice, soy, or almond milks don’t have enough fat to make them really fudgy.

I also used coconut milk in the pumpkin pie Popsicles.  You really don’t taste the coconut because the pumpkin and spices dominate it.  I used pumpkin puree but you could use pumpkin pie mix, just omit the spices.

So, I made half a recipe of pumpkin pie Popsicles and half a recipe of fudgesicles.  Everyone’s happy!

Just freeze and eat.  The perfect treat for a hot autumn day.
Pumpkin Pie Popsicles
Makes 6- Use organic ingredients whenever possible
I 15 oz can pumpkin puree (or pumpkin pie mix and omit the spices)
I 15 oz can coconut milk
1/2 cup organic corn syrup (or agave, do not use commercial corn syrup)
2 tablespoons molasses
1 teaspoon vanilla extract
4 teaspoons pumpkin mix seasoning
Whisk all of the ingredients together in a bowl or food processor.
Pour into Popsicle molds and freeze for 6 hours.
Makes 6- Use organic ingredients whenever possible
1/2 cup chopped baking chocolate
1 15 oz can coconut milk
1/2 cup organic corn syrup (or agave)
1/2 cup rice milk (or other non dairy milk)
2 tablespoons organic corn starch
1 teaspoon vanilla extract 
1 tablespoon Earth Balance non dairy butter
Put the chocolate in a heavy pot over a medium low heat until the chocolate starts to melt.
Whisk in the coconut milk until well blended.
Whisk in the corn syrup.
Whisk together the corn starch and the rice milk
Add the corn starch mixture to the chocolate mixture and whisk well.
Continue to whisk over a medium low heat until the mixture thickens, about 5-10 minutes.
Turn off the heat and whisk in the vanilla and non dairy butter.
Allow the mixture to cool for about 15 minutes before pouring it into your Popsicle molds.
Freeze for 6 hours.

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