MAYBE you can see that I'm on a coffee kick lately?
I'm trying to create innovative ways to caffeinate myself so I don't feel guilty about the 4+++ cups of alongée espressos that I'm packing into my system on a daily basis. (The actual number is really a mystery.)
ALLL I WANNA DO IS HAVE FUN in Asia-land, but I have this fairly large and ominous paper that I must finish before I return to France and face the PhD gods.
In order to accomplish this task with time left over for pools, boardwalk runs, and planning escapes with some of my closest galpals, I eat popsicles.
Well, fudgesicles. BUT NOT JUST ANY FUDGESICLES! ... VEGAN fudgesicles made from bananas and almond milk and COFFEE.
Vegan Espresso Fudgesicles - What you need:
This recipe is for 4 fudgesicles, but I'm fairly confident you can scale it up or down as needed.
- 2 large ripe bananas
- 1/2 cup almond milk (or milk of your choosing)
- 1/2 cup strongly brewed coffee or espresso
- 2 tablespoons cocoa powder (or carob powder - I used a raw carob powder for this batch!)
- 1 tablespoon maple syrup, optional but sooo good.
Vegan Espresso Fudgesicles - What you do:
Set aside 4 popsicle moulds.
In a blender or food processor, combine all the ingredients until smoooooth and creamy.
Evenly distribute the fudgesicle batter into the popsicle moulds. Freeze for approximately 4-6 hours.
These fudgesicles initially have the texture of a granita. But, as soon as you get a nice piece in your mouth, the mixture becomes oh so creamy. The flavour is a great blend of cocoa and coffee, with a subtle hint of bananas. I'm totally addicted.
PS: How awesome are these popsicle moulds?! When the popsicle melts faster than you can eat it (very probable in Singapore), the bottom piece collects all the juices! You can SLURP them up at the end. Very perfect.