Fudgy Almond Pops Recipes
FUDGY ALMOND POPS
Amaretto creamer is the surprise ingredient that enhances the almond flavor of these chocolate fudge pops. -Sharon Guinta, Stamford, CT
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 pops.
Number Of Ingredients 6
Steps:
- In a large bowl, whisk the milk, pudding mix, sugar, creamer and extract for 2 minutes or until creamy. Pour into molds or cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.
Nutrition Facts :
HOMEMADE FUDGE POPS
These EASY Fudge Pops are homemade and have only 2 ingredients!
Provided by Dorothy Kern
Categories Dessert
Time 4h10m
Number Of Ingredients 2
Steps:
- Place chocolate hazelnut spread in a medium sized bowl. Add 1/2 cup of chocolate almond milk and whisk until smooth. Gradually whisk in remaining almond milk. Pour into ice pop molds, add sticks, then freeze for at least 4 hours or overnight.
Nutrition Facts : ServingSize 1 serving, Calories 187 kcal, Carbohydrate 22 g, Protein 3 g, Fat 10 g, SaturatedFat 8 g, Cholesterol 8 mg, Sodium 48 mg, Fiber 2 g, Sugar 19 g, UnsaturatedFat 1.1 g
FUDGY BROWNIES
Steps:
- Preheat oven to 350°F. Line an 8" square baking pan with parchment paper and lightly coat with cooking spray.
- In a microwave-safe bowl, combine butter and chocolate. Microwave for 1 minute or until melted; stir together.
- In a large bowl, combine butter-chocolate mixture with eggs, vanilla, and Splenda Brown Sugar Blend; mix until smooth.
- Add remaining ingredients and continue mixing until combined. Transfer batter to prepared pan and smooth top with a spatula.
- Bake for 20-23 minutes or until a wooden pick inserted into center of brownie comes out clean.
- Cut and serve.
Nutrition Facts : Calories 150 calories
FUDGY ALMOND POPS RECIPE
How to make Fudgy Almond Pops Recipe
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- In a large bowl, whisk the milk, pudding mix, sugar, creamer and extract for 2 minutes or until creamy. Pour into Popsicle molds or cups; top molds with holders or insert wooden sticks into cups. Freeze. Yield: 8 pops.
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Servings 10Calories 149 per servingTotal Time 3 hrs 30 mins
- Combine milk, sugar, cocoa and cornstarch in a pan. Bring to a boil over medium-high heat, whisking. Cook until mixture thickens, about 1 minute. Remove from heat. Whisk in chocolate until melted. Fill a large bowl with ice. Place pan in ice; let cool, stirring, until mixture is cold, about 20 minutes.
- Transfer mixture to a blender. Add avocado flesh, vanilla and salt; process until smooth. Divide mixture among 10 (½-cup) pop molds. Insert pop sticks and freeze until firm, about 3 hours.
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- Line a baking sheet with parchment paper and set aside. To a food processor, add pitted dates and blend until small bits remain or a ball forms. Scoop out and set aside.
- To the food processor, add your almond flour, coconut flour, and cacao powder. Blend until a fine meal is achieved - about 20-30 seconds.
- Add the dates back in along with the vanilla extract, maple syrup, and coconut cream. Blend until a tacky dough forms. If it’s too dry, add a little more maple syrup. If it gets too wet or sticky, add more coconut flour as needed.
- Scoop out 1 1/2 Tbsp amounts of dough (I like this scoop) and roll into balls. Repeat until all of your mixture is used up. Arrange on your parchment-lined baking sheet. Transfer to the freezer and freeze for 10 minutes.
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- Add cacao powder, baking powder, salt, and almond flour. Stir a bit with a spatula to avoid cacao "exploding" all over you and beat until creamy with the hand mixer.
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