Popsicles - Nutella Fudge Pops

By mariannefeldman

http://chocolatecoveredkatie.com/2012/03/26/nutella-fudge-pops/

http://chocolatecoveredkatie.com/2012/01/09/better-than-nutella/

Per Fudge Pop:

Calories: 95
Fat: 5 g
Carbohydrates: 12 g
Protein: .5 g
Cholesterol: 0 mg
Info is based on pops made with Homemade Nutella.

Ingredients

• Home made Nutella:
• Nutella Fudge Pops
• (Makes 6-7)
• 3 frozen bananas
• 1 tablespoon cocoa powder
• 1/2 c choc-hazelnut butter or Homemade Nutella
• 1/2 tsp pure vanilla extract
• tiny pinch salt
• Better than Nutella
• (Makes about 2 cups)
• This is a Gluten-Free Recipe.
• 2 cups raw hazelnuts (240g)
• 1 1/2 tbsp pure vanilla extract
• 1/4 cup cocoa powder
• 1/4 cup plus 2 tbsp xylitol, or agave, or sugar, or maple syrup
• 1 packet stevia, or 1 tbsp more agave or sugar
• 1/4 tsp plus 1/8 tsp salt
• optional: 2-3 tsp oil (for extra smoothness, but it’s still very smooth if you leave out the oil)
• 1/2 cup milk of choice (I used Almond Breeze)

Preparation

Step 1

Blend all ingredients until super-smooth. (We used a food processor, and we thawed the bananas a tiny bit so they’d blend.) Eat as ice cream, or scoop into popsicle molds (or paper cups) and freeze for fudgsicles.

Home Made Nutella:

Roast hazelnuts for 10-14 minutes at 420 F. Rub them together in a paper towel to get the skins off. (It’s ok if a few stubborn skins won’t come off.) In a food processor, blend the nuts until they’ve turned to butter, then add all other ingredients and blend a long time until it’s smooth like Nutella! (I think I blended off-and-on for a full two minutes in my Cuisinart.)