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Full of healthy fats and protein and sweetened with fibrous whole dates, this decadent, real-deal-feel dessert is richly satisfying without causing a blood sugar spike and crash. For a Shavuos afternoon treat, prepare them in plastic cups, add a popsicle stick, freeze for at least six hours, and pop them out when you’re ready.
3/4 cup canned coconut milk or any vegan milk
1/4 cup Gefen Blanched Almond Butter or creamy cashew butter
4 large Medjool dates, pitted
1/2 teaspoon Gefen Pure Vanilla Extract
1 and 1/4 cups canned coconut milk or any vegan milk
1/2 cup Gefen Blanched Almond or creamy cashew butter
8 large Medjool dates, pitted
1/4 cup Gefen Cocoa
1 teaspoon Gefen Pure Vanilla Extract
shaved dark chocolate
coconut flakes
pomegranate seeds
Process milk, nut butter, pitted dates, and vanilla in a blender or food processor fitted with the S-blade to form a paste, scraping down the sides as needed. Transfer mixture to a bowl.
Place all ingredients into the blender or food processor. Process to form a paste.
Set out eight four-ounce (110-gram) dessert cups. For popsicles, use plastic drinking cups.
Fill each cup 1/3 of the way full with the fudge mixture. Add the light mixture to reach 2/3 of the way full, followed by another layer of the fudge mixture. Top with shaved dark chocolate, coconut flakes, pomegranate seeds, or toppings of choice.
Freeze for six hours or overnight. Thaw for 15–30 minutes before serving.
Styling and Photography by Sara Goldstein
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