Who doesn’t crave a cooling treat on a hot summer day? Years ago when my partner and I lived in Vancouver, we embarked on a friendly competition called “The Fudge Off.” We were competing to create the creamiest and tastiest homemade fudgesicle; a way to distract ourselves from the sweltering Vancouver sun and our teeny home that had no air circulation and no air conditioning. I tried many, many different strategies to get the creaminess right; dates, avocado, cream, coconut cream, milk, oat milk, different cans of coconut milk (full fat, half fat), dates AND coconut milk, different ratios of liquid to powder and on..and on it went. We ultimately did not succeed that year in creating the most perfect homemade fudgesicle but we had lots of fun trying.
A few years later, I claimed victory. I would like to say that I was a good competitor – friendly and humble – but I was too excited and perhaps on too much of a sugar high to be gracious. It is equal parts creamy and delicious and – you know me! – it also has some good ole botanical medicine infused into the final product. I would like to say that it was my genius idea to add in arrowroot powder to thicken it but, alas, I found that tip online. Whether or not I confess that to my competitor…we’ll see! And now, I present to you the recipe of all fudgesicle recipes:
Creamy Mushroom Fudgesicles
Makes ~5-6 popsicles depending on your mold.
1/2 cup 5 Mushroom Chocolate Powder from Harmonic Arts
1 tbsp arrowroot powder
1/4 tsp salt
2 cups mylk – I use Aroy-D coconut milk
1/2 cup honey – my favourite is Keller’s
Combine the mushroom powder, arrowroot powder and salt in a bowl.
Heat up the mylk in a small sauce pan and then add the dry ingredients in
Simmer until it thickens
Pour into molds
Freeze for at least a few hours and then enjoy!