Chocolate Tofu Pudding Pops

This morning I attempted to make some date syrup by boiling down a quart of “date water” that I had leftover after soaking some dates overnight.  I couldn’t get the liquid to thicken up, so, after nearly 15 minutes of boiling, I decided to give up on turning it into a syrup and use it, instead in a recipe for frozen chocolate pudding pops.

If you like Fudgsicle®, you’re going to love these.  They taste just like ’em, but are a much healthier version…

Chocolate Tofu Pudding Pops


1 package soft or silken tofu

1/4 cup cocoa or carob powder

3/8 cup boiling date syrup (homemade recipe to follow)

1 1/2 teaspoon vanilla

1/4 cup vanilla rice milk, or other sweetened milk alternative


To make date syrup:

The night before, place about two cups of large, pitted dates into a bowl and cover with water (water should be about one inch above dates).  In the morning, drain the dates, saving the water into a separate container.  (You can puree the dates, and use them as a dipping sauce for apples – yum!) Bring the “date water” to a boil in a saucepan, then lower to a simmer, and let cook for about 15 minutes. Turn off burner, and continue on with recipe below…

To make pops:

Place cocoa or carob powder into a small bowl.  Pour hot date syrup over cocoa powder and mix until well combined.  In a blender, place tofu, cocoa mixture, vanilla, and rice milk, and blend until very smooth.  Pour into freezer molds.  Freeze until solid, then enjoy!  …Perfect for when you need that chocolate fix, or want to give your kids a treat that you can feel good about.




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