If you have visited my blog before, then you probable noticed that it looks pretty different now. My theme update came with a ton of new options so I decided what the heck, I’ll just redesign a heck ton of my blog. I honestly couldn’t be happier with where it’s at now. The look is much more ‘me’ than it was before, with a new color and simplified logo. I also typed up a new about me page that talks more about my life and why I started blogging in the first place. You can find that here.
The top navigation now has a menu bar too that will help you find recipes easier.
I hope you guys enjoy the new look as much as I do. At any rate, it feels much more true to who I am, which can be a little tricky to put through onto the internet sometimes. I try to be as genuine to myself as I can here, and I hope that comes through to my readers (aka any awesome person whose reading this right now).
Another great thing that happened this weekend is that I ate an egg yolk. This is not sarcasm. To understand, you have to realize that I haven’t had an egg in two years! I don’t even know how I went that long, they’re so good. I’m keeping my fingers crossed that I’ll be able to permanently reintroduce eggs into my diet. For now I am going slow and steady, and so far so good.
I’ll keep you guys updated on how that’s going. Maybe you don’t actually care at all, but I’ll tell you anyways.
What you do care about are these mint chocolate fudgsicles. I mean, unless you just read this entire post to know that I had an egg yolk this weekend, I’m guessing you want to hear about the recipe. The texture is creamy like a fudgsicle, with a bright peppermint flavor. It’s like mint chocolate chip ice cream in the form of a popsicle.
Personally I left the chocolate off of my popsicle (because I’m allergic) and ended up wishing I had left a few more undipped. Ice cream is my favorite dessert, and these don’t disappoint as a cool, summer treat.
- 1½ Cup full-fat coconut milk
- ½ Large hass avocado
- 1 Teaspoon peppermint extract
- ¼ Teaspoon vanilla extract
- 2 Tablespoons honey (more if desired)
- ¼ Cup chocolate chips
- ½ Tablespoon coconut oil
- Combine all of the fudgsicle ingredients in blender, and blend until smooth.
- Pour into popsicle molds and add the stick covers. The recipe should yield about 6 fudgsicles, depending on the size of your molds.
- Set in the freezer to harden at least 4 hours, or up to overnight.
- Once the popsicles set, melt the chocolate chips and stir in the oil.
- Unmold the fudgsicles (I do this by running warm water over them) and dip each in the melted chocolate. Set back in the freezer for a few minutes to let the chocolate harden.
- Store your fudgesicles in a closed container in the freezer.