CHOCOLATE FUDGE POPS

yields 33 cup FILLING, about 12 POPS

ingredients

• 1 cup vanilla almond or your favorite nondairy milk* 1 cup vanilla almond or your favorite nondairy milksweet chocolate chips

• 12 ounces firm silken tofu ounces firm silken tofu* 12 ounces firm silken tofu ounces firm silken tofuicks popsicle sticks

Popsicle molds or 12 small-ass paper cup

instructions

1 Warm up the milk on the stovetop or in the microwave so that it is warm but not super hot. Next you need to melt the chocolate. You can melt it either by slowly heating it in the microwave in 25-second increments and stirring until it is melted—OR you build a double boiler like a boss. Grab a medium saucepan and fill it with 1 or 2 inches of water. Throw an all-metal bowl on top of that and make sure the whole mouth of the pan is covered and that the water inside isn’t touching the bottom of the bowl. Put this over medium-low heat and pour the chocolate chips into the bowl. The steam will heat the bowl and melt the chips; just keep stirring the chocolate and trust the method. When the chocolate looks all smooth, turn off the heat. This whole process should take about 3 minutes. 2 Once the chocolate is melted, add it, the milk, and the tofu to a blender and mix that
up. Make sure everything is well combined and there are no secret chocolate chunks hiding out. Pour this into your molds and stick them in the freezer for about 40 minutes. At that point, take out your pop molds and then push the sticks in. Freezing these mother ers a little bit first helps make sure you won’t push the stick so far in that you end up with some sad-ass kabob. Freeze until hard. They will keep for at least a month in the freezer.

modifications

You want the in the aseptic packaging. The kind of package you find on the shelf near the soy sauce, not tofu packed in water in the fridge.

• recipe