Advertisement
This ad is displayed using third party content and we do not control its accessibility features.
Close Banner
Advertisement
This ad is displayed using third party content and we do not control its accessibility features.

You've Gotta Try These Vegan Fudge Pops From The Pollan Family

Caroline Muggia
Author:
May 05, 2019
Caroline Muggia
By Caroline Muggia
mbg Contributor
Caroline Muggia is a writer, environmental advocate, and registered yoga teacher (E-RYT) with a B.A. in Environmental Studies & Psychology from Middlebury College.
Image by Tatjana Zlatkovic / Stocksy
May 05, 2019

Sometimes you just need a sweet treat, and these peanut butter salted fudge pops hit that spot.

In the new cookbook Mostly Plants, the Pollan family—aka sisters Lori, Dana, and Tracy, alongside their mother, Corky—share some of their favorite, predominantly plant-based recipes. So while their brother and son, Michael Pollan, coined the seven words "eat food, not too much, mostly plants," that doesn't mean you can't ever indulge.

These frozen treats feature healthy fats including full-fat coconut milk known to improve mental clarity, chocolate chips to help boost your mood, and peanut butter for some quality protein.

This is a great recipe to make with family and friends because everyone can make their own pop. In fact, the Pollan siblings loved making this recipe as young kids, and every time they eat them, it brings back childhood memories. So here's to making your own memories and enjoying these delicious vegan delights when a sweet tooth strikes.

Vegan Peanut Butter Salted Fudge Pops

Serves 6 to 8

Ingredients

  • One 13.5-ounce can full-fat coconut milk
  • 1 cup semisweet chocolate chips (vegan)
  • 3 tablespoons natural creamy peanut butter
  • 2 tablespoons agave nectar
  • 1 teaspoon pure vanilla extract
  • Sea salt
  • Ice pop molds
  • 6 to 8 ice pop sticks

Method

  1. Pour the coconut milk into a saucepan over medium heat. Add the chocolate chips, peanut butter, agave nectar, vanilla, and a pinch of salt. Stir until the ingredients are melted and well incorporated, 2 to 3 minutes. Pour into a large liquid measuring cup or pitcher.
  2. Pour the fudge mixture into the molds and freeze for 30 minutes, then remove from the freezer and insert a stick into the center of each mold. Freeze until solid, at least 4 hours, before serving.
  3. To remove a pop from the mold, fill a coffee mug with warm water and briefly submerge.
Based on excerpts from Mostly Plants by Lori, Dana, Tracy, and Corky Pollan with the permission of Harper Wave. Copyright © 2019.

Watch Next

Enjoy some of our favorite clips from classes

Watch Next

Enjoy some of our favorite clips from classes

What Is Meditation?

Mindfulness/Spirituality | Light Watkins

Box Breathing

Mindfulness/Spirituality | Gwen Dittmar

What Breathwork Can Address

Mindfulness/Spirituality | Gwen Dittmar

The 8 Limbs of Yoga - What is Asana?

Yoga | Caley Alyssa

Two Standing Postures to Open Up Tight Hips

Yoga | Caley Alyssa

How Plants Can Optimize Athletic Performance

Nutrition | Rich Roll

What to Eat Before a Workout

Nutrition | Rich Roll

How Ayurveda Helps Us Navigate Modern Life

Nutrition | Sahara Rose

Messages About Love & Relationships

Love & Relationships | Esther Perel

Love Languages

Love & Relationships | Esther Perel

Related Videos (10)

What Is Meditation?

Box Breathing

What Breathwork Can Address

The 8 Limbs of Yoga - What is Asana?

Two Standing Postures to Open Up Tight Hips

How Plants Can Optimize Athletic Performance

What to Eat Before a Workout

How Ayurveda Helps Us Navigate Modern Life

Messages About Love & Relationships

Love Languages

Advertisement
This ad is displayed using third party content and we do not control its accessibility features.

More On This Topic

more Food
Advertisement
This ad is displayed using third party content and we do not control its accessibility features.
Advertisement
This ad is displayed using third party content and we do not control its accessibility features.