We are in full on summer mode which means heat and humidity. Hello, Texas! Summer also means looking for ways to stay cool. We’ve been spending a lot of time at a neighborhood pool this year. Swim lessons and meeting new friends have been exhilarating after so much isolation amid the pandemic. However, pool time is challenging for us to squeeze in on the weekdays. With full time work and school plus an early bedtime for our girl, we need other ways to cool off Monday – Friday. Our alternative for keeping cool? Eating popsicles, of course! To be more specific, we are diving face first into these new Dark Chocolate Tahini Fudgesicles.
Just A Twist
Don’t get me wrong, I love a classic fudgesicle. It’s nostalgic and delicious. But, I also love putting my own twist on recipes. It keeps things interesting when I’m creating new posts for you all. It also gives you something you can’t find in a store. You can easily buy a classic fudgesicle at any grocery store. But dark chocolate tahini fudgesicles are only going to happen in your own kitchen. Grab your popsicle molds, friends. This recipe has fewer than ten ingredients and you can mix them together in ten minutes or less. The hardest part will be waiting for them to freeze. The nutty flavor of tahini combined with the richness of dark chocolate gives you the twist you didn’t even know you were looking for.
Dark Chocolate Tahini Fudgesicles
- ½ cup dark chocolate chips
- ¾ cup tahini
- ⅓ cup sugar
- 1 tablespoon corn starch
- 1 tablespoon cocoa powder
- 1 ¼ cups milk (I used almond milk)
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- In a medium pot, over low heat, stir together chocolate chips and tahini until melted and smooth. Be sure to scrape sides and bottom of pan as needed.
- Stir in sugar, corn starch, and cocoa powder until combined.
- Stir in milk, salt, and vanilla. Continue stirring until mixture just begins to simmer.
- Remove mixture from heat and carefully pour into popsicle molds. **If you are using plastic popsicle molds, let mixture cool before pouring.
- Freeze for a minimum of 4 hours or until frozen (I typically freeze overnight).