Protein Fudge Pops
Yields: 12 pops
  • 1 ¼ cup vanilla-flavored non-dairy milk like almond
  • 1 ¼ cup semisweet chocolate chips
  • 12 ounces of firm silken tofu
  • Pinch of salt
  • 12 popsicle sticks
  • Popsicle mold 
  1. Warm up milk on the stovetop or in the microwave so that it’s simmering. Place the chocolate chips in a heat-safe measuring glass, then pour the hot milk over them. Let this sit for 3 minutes without touching it. 
  2. When the 3 minutes have passed, stir up the milk and chocolate chips. They should be nice and melted by now. Once the chocolate is melted add it, the milk, and tofu to a blender with a pinch of salt. Run it until the mixture is smooth and there aren’t any secret chocolate chunks hiding out. Pour this into your molds and stick them in the freezer until they’re frozen solid. This might take a few hours, but they’re worth the wait. They will keep for at least a month in the freezer. 
  3. Makes about 3 ½ cups of filling. It makes 12 pops in a standard mold but varies depending on the mold you use.
  4. Enjoy!