SPOILER: It's avocado. Don't be scared. Just look, they're magnificent. Keep reading.
These vegan fudgesicles are not only beautiful, they're also gluten-free, and (most importantly), delicious. It's a guest recipe from my friend Lauren @ alovelysideproject. I did a guest post on her site, too. I think you'll like it.
In case you've never seen her site, it's a fantastic healthy living and lifestyle website. There recipes are mainly vegan and gluten-free foods, but with a strong emphasis on deliciousness, which I can appreciate. Even gluten-free vegans should have dessert, too.
I'll let Lauren take it from here. Enjoy her recipe!
A note from Lauren
Hi Cakespy-ers! I'm Lauren from alovelysideproject.com, a healthy-living lifestyle site focused on gluten-free, plant-based foods and fun fashion. I'm excited to be collaborating with Jessie on this summer treat post, as I am a huge fan of her ridiculous talent and delicious recipes.
Lauren's food story
Before we get into the yummy vegan chocolate goodness, I’d like to talk a little bit about my relationship with healthy eating. Discussing this topic is tricky for me and I know it is for many others due to the personal relationship we all have with food. I applaud Jessie for speaking so openly and honestly about her relationship with food and the bravery and guts it takes to do this .
The first time I remember taking notice to what I was eating was when I attended the Fashion Institute of Technology in New York. I was in a new city, surrounded by ambitious beautiful girls. Coming from a small town but being a perfectionist, I wasn’t sure how I was going to keep up but knew I would try my hardest to do so. New York was a place where stick thin models were revered. Yearning for the same thigh gap and protruding collarbone that seemed like every successful girl in the city had led to an increased interest in how much I eat, what I ate and when I ate it. Food groups were avoided and a fear of unhealthy fats lead me to dismiss most of what FIT’s kitchen had to offer. This translated into a dorm meal plan diet that consisted of dry cereal, bananas, and fat free frozen yogurt. This strict diet allowed me to feel like I had some sort of control in my life during a first somewhat-stressful year of school. (Realizing that the dream you focused on for so long may not be your actual dream can throw you for a loop.) This majorly increased awareness of what I was putting into my body also lead to hair falling out and brittle nails. Glamorous, I know.
Due to many reasons, including unavailable housing and a general lack of direction, I then transferred schools to work on a Bachelor’s degree in Nutrition. My course curriculum focused on the ideal American diet, Body Mass Indexes, and how each calorie is digested in the body. Counting calories became a common theme in my life which then led to a somewhat unhealthy obsession with maintaining the “perfect” amount of caloric intake on a day to day basis. I stayed true to my college course-focused ADA food pyramid and avoided fats like the plague. Enter fat free potato chips laced with Olestra, artificial sweeteners, and genetically modified veggie burgers. Healthy, right?
Over the next few years post-college, I started to develop a much healthier relationship with myself. I became kinder and less harsh on myself and the negative self-talk started to diminish. Around the same time, I became interested in learning about what foods actually nourished and fueled my body. I now (happily) no longer count calories or have my thoughts consumed by what I just ate and what my next meal will be. I’m interested in eating foods that nurture my body and make me feel the best I possibly can, which is why I stick to a plant-based diet. Days of feeling exhausted, bloated, but still hungry are long gone. My daily diet now leaves me feeling energized, happy, and healthy, and I continue to learn more about myself each day. The relationship you have with yourself is a precious one, so remember to be kind.
If you have any questions or comments on this topic, or would like to discuss more, you can find me atalovelysideproject.com or alovelysideproject@gmail.com.
And now onto that yummy gluten-free vegan recipe…..
Since converting to a gluten-free plant-based diet, I am frequently experimenting with how I can adapt old junk-food favorites to fit my current eating habits. These Vegan Fudgsicles are the perfect example of how eating clean, whole-foods does not mean saying goodbye to your favorite foods. The popsicles are made of avocado (trust me, they're delicious) and cacao powder (cacao beans milled at low temps to preserve nutrients) and are just as creamy and delicious as the childhood favorite.
Vegan Fudgsicles
serves 6
- 2 avocados, pitted and peeled
- 1/2 cup unsweetened almond milk (can sub coconut milk)
- 6 tbsp cacao powder (can sub cocoa powder)
- 2 tsp vanilla extract
- sprinkle of sea salt
- a few drops liquid stevia to sweeten (optional)
1. Combine avocados, milk, cacao powder, vanilla extract, and sea salt in a high-speed blender and puree until completely mixed. Add stevia to taste.
2. Pour mixture into popsicle molds or dixie cups, add sticks.
3. Freeze overnight.
4. To serve, run popsicle mold under hot water for 30 seconds to ease removal (or let sit at room temperature for 5-10 minutes).
