Makes 4

Looking for a cold, sweet, chocolatey summertime treat? Here it is! These Sweet Potato Fudgesicles are creamy and delicious, and they’re naturally sweetened with Medjool dates and baked orange sweet potatoes.  It doesn’t get any better than that!

Ingredients:

1 cup baked orange sweet potato (cook ahead; see directions below)

1¼ cups plant-based milk, unsweetened (we use soy)

¼ cup raw almond butter

4 ounces Medjool dates, pitted (about 10 large)

3 tablespoons cacao powder

½ teaspoon pure vanilla extract (or ¼ teaspoon vanilla powder)

⅟16 teaspoon ground cinnamon (a pinch)

1. Add all of the ingredients to a high-speed blender and blend until smooth.
2. Evenly pour the mixture into silicone fudgesicle or popsicle molds. Smooth over with butter knife or offset spatula, if needed for your mold, and insert popsicle sticks. Place the fudgesicles in the freezer and allow them to freeze for 4-5 hours.
3. Remove fudgesicles from mold and indulge! Fudgesicles will last in the freezer for up to 30 days.

Baked Orange Sweet Potato: Preheat the oven to 400°F. Scrub and rinse the sweet potatoes with cold water. Place the rinsed potatoes on a parchment-lined cookie sheet. Trim each end of the sweet potato and discard the scraps.  Bake for 1 hour, then reduce the heat to 350°F and cook for another 30 minutes until the potato is very soft and its syrup is oozing. Remove from the oven and allow to cool.