Make Perfectly Fudgey Fudge Pops With Silken Tofu

For years, I’ve shied away from making popsicles. They tend to come out just a little too icy. Yet, of all things–not cream, not yogurt, not anything dairy-based–tofu saved the day. Tofu is a sweet and savory sensation in more ways than I can count, so I suppose it comes as no surprise that she’s got yet another trick up her sleeve. For a smooth and decadent warm-weather treat that can easily be made vegan, gluten-free, and dairy-free, make yourself some not-icy-at-all salted peanut butter fudge pops.

I was worried the texture of these pops might come out gritty, or the flavor would be muted, but my fears were unfounded. These peanut butter fudge pops were dense, decadent, and fudgey—even fudgier than the fugsicles of my youth. The soft tofu blends seamlessly into the other ingredients to make a fluffy “batter,” and holds onto that consistency even after freezing. You might notice the sides have striations that usually signal iciness, but they feel as smooth as can be when you eat them. (If you need to omit the peanut powder, don’t worry; the texture won’t be affected.)

Whipping up a batch of these fudge pops is simple. Melt down dark or semisweet chocolate in the microwave. You could use morsels, but I chopped up some of a 72% Pound Plus bar from Trader Joe’s, and melted it in the microwave, stirring every 20 seconds or so. Add the soft or silken tofu (I used soft tofu this time) to a food processor or blender, along with honey or sugar, salt, and peanut powder. Blend until smooth, then add the melted chocolate and blend again until fully incorporated, scraping down the walls of the machine if necessary.

Fill your popsicle molds with the mixture and freezer for at least four hours before unmolding. Enjoy your fudge pop whenever chocolate is needed. This recipe makes about 10 large flat-style popsicles, but this may vary depending on the type of mold you’re using.

Salted Peanut Butter Fudge Pops

Ingredients:

Add the tofu, honey, salt, and peanut powder to a blender or food processor. Blend until smooth. Add the melted chocolate and blend again. Scrape down the walls, if necessary, and blend until the chocolate is fully incorporated. Fill the popsicle molds with the mixture and freeze for at least four hours before unmolding.

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