Blueberry and Almond Fudge Popsicles

Preparation time: 30 minutes
Cooking time: 10 minutes
Serves / Makes: approximately 1L of Liquid Mixture


  • Vegan
  • Dairy Free
  • Gluten Free


  • 2 black bananas
  • 500ml Vitasoy unsweetened almond milk
  • 1 tablespoon raw cacao powder
  • ½ cup Mayvers almond spread OR extra smooth peanut butter spread
  • 2 dates, pips removed, optional
  • 125g punnet Driscolls Blueberries


  1. Place bananas, almond milk, cacao powder, almond spread and date, if using, in a food processor or blender and blend until mixture is very smooth.
  2. Divide blueberries between 6 x 150ml capacity popsicle moulds. Pour in milk mixture, filling to 5mm below the edge. Push the stick or wooden popsicle sticks into the moulds, leaving at least 5-6cm sticking out and freeze for a minimum of 4 hours or preferably overnight.
  3. To serve, remove for the freezer, leave to sit for a minute to slightly defrost or dip each mould into warm water for a few seconds, then pull popsicle from the mould and enjoy!

Made this recipe? Take a photo and tag #thehealthycooks @thehealthycookstv on Instagram!