I’m so excited to have Allison from Yummy Beet sharing her orangette fudgesicles today! Her amazing blog is filled with healthy, super food packed recipes, and decadent desserts, too! I really want to make her Chocolate Truffle Cookies, this Stir Fry with Mango Tahini Sauce, and this Green Goddess Potato Salad. Whenever I visit Allison’s blog, I’m reminded of how gorgeous and colorful healthy food really is!
I was thrilled when Kelly asked me to do a guest post on her gorgeous, allergy-friendly food blog. She is proof that living with food allergies can still be delicious! Living with someone with celiac disease myself, I know how important it is to make allergy-friendly creations both look and taste delicious. I’m always inspired by her delicious allergy-friendly takes on classic dishes, and I hope you all enjoy the recipe I’ve contributed today.
To be honest, I’ve never made popsicles at home until Kelly asked me to participate in her popsicle week. When she asked, I jumped at the chance because this meant I get a brand new kitchen toy to play with! I’m now the proud owner of a popsicle mould. So, thank you Kelly for fuelling my kitchen gadget-hoarding tendencies!
There’s something magical about the chocolate and orange combination. You may know the chocolate-dipped oranges called, “orangettes,” from fancy French patisseries, or you may have been exposed to this combination by way of the perennial holiday favourite, chocolate oranges (the “whack and unwrap kind” that shall not be named).
I wanted to create a recipe that took this classic combination, but had the texture of one of my most beloved summertime treats as a kid: the fudgesicle. Over the summer vacations of my youth, I remember going to my neighbour’s house, heading to the basement where the A/C was blasting, and polishing off a few too many fudgesicles while we watched television all afternoon, taking breaks in-between to run through the sprinkler. Those were the days! The fudgesicles always had that freezer-burnt, papery taste to them, but my kiddie taste buds were never the wiser, and I loved them all the same.
These orangette pops are a blast from my past, made allergy-friendly and vegan. They’re high in fibre, vitamin C, antioxidants, protein, and healthy fats. Perfectly sweet, and mega chocolatey, they’re an adult version of the classic fudgesicle. However, I suspect kids will love these too! A tiny bit retro, a little bit sophisticated, and a lot delicious. I hope you all enjoy this creamy treat as much as I did! They’re the perfect way to celebrate summer’s arrival. Enjoy!
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- In a blender, combine the cashews and boiling water. Blend on high until smooth and creamy. Add in orange slices, vanilla, agave or maple syrup, and sea salt. Blend again on high until completely smooth. This makes 3 cups.
- Pour 1½ cups (half) of the mixture into the bottom of a popsicle mould, dividing evenly between 8 moulds. With the remaining 1½ cups left in the blender, add in the cocoa powder, blend again for a few moments until combined. Pour this mixture over the orange mixture, dividing evenly. Stick in your popsicle sticks and freeze for at least 4 hours.
- Release the popsicles out by running hot water around the mould, being sure not to get the popsicles wet! Store in a parchment-lined container in the freezer or enjoy immediately.
Cook time indicates freezing time.
Thank you so much, Allison! These look so refreshing for summer!