Walnut cream creates a rich, nutrient-dense, dairy-free base for these smooth and creamy chocolate fudgesicles. Ripe banana and maple syrup provide natural sweetness, while the cocoa powder gives them a deeply satisfying chocolate flavor.
1 cup California walnuts
1 cup hot water
1 ripe banana
3 Tbsp maple syrup (or agave syrup)
2 Tbsp unsweetened cocoa powder
1 Tbsp cornstarch
1 tsp vanilla extract
Combine all ingredients in a high-speed blender.
Start the blender on low, then quickly increase the speed to the highest setting.
Blend for about 2-3 minutes, scraping the sides as needed, until completely smooth.
Transfer to popsicle molds. Freeze for at least 6-10 hours or overnight.
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