THE VEGAN DUO

From being overweight, bruised, covered in acne, and depressed, Monica Kay of Shanti Art transformed into a sought-after model in her 40’s, joyful pole dance performer, yoga instructor, and animal rights activist after she went vegan. She loves sharing her plant star cooking knowledge with us on #LunchBreakLIVE. She wowed us with her fudgey freezy pops!

Monica showed us a quick and easy base version, which is great to have as a protein-packed post-workout snack, but then also showed an assortment of variations that substituted banana for protein powder, and added different flavors, spices, fruits, and shapes. She even showed us how to make them without freezer pop molds. Her explanations about the different freezing temperatures of chocolate with and without plant milk in getting the hardness that you want… demystifying the whole process. Monica used her plant-based nutrition certificate from Cornell to keep us educated about the finer points of freezy pops! 

A FEW WAYS TO MAKE THESE VEGAN FUDGESICLES!

Keep yourself cool during these HOT summer days with these incredible vegan fudgesicles!  They are easy to make, totally delicious, 100% vegan, and ready to be devoured.

You will need a freezer pop mold. They can be found at dollar stores, grocery stores, kitchen specialty stores, Asian markets, Target, etc. (If you don’t have one, she demonstrated in the video how to make freezy pops using a ziplock plastic sandwich bag.)

Ingredients for Fudgey Freezy Pops

 Half Scoop – Your favorite vanilla protein powder

1 cup – Your favorite non-dairy milk

Half cup – chocolate chips

Optional: 3TBSP sugar, 

A pinch of salt

 Creative alternate ingredients:

 — non-chocolate option —-

Half Scoop – Your fav vanilla protein powder

1 cup – Your fav non-dairy milk

1/4 cup – non-dairy yogurt

See Also

At Home With The Jenners on UnchainedTV

Optional: 3TBSP sugar, pinch salt

 — non-protein powder options—

2 bananas

1 cup – Your fav non-dairy milk

1/2 cup – chocolate chips

Optional: 3TBSP sugar, pinch salt, cinnamon, vanilla extract

 4 TBSP yogurt

1 cup – Your fav non-dairy milk

1/2 cup – carob chips

Optional: 3TBSP agave, pinch salt

THANKS FOR STOPPING BY FOR VEGAN FUDGESCILES!

Thanks so much for joining us for these tasty little vegan summer treats.  I hope you give them a try and let us know how you enjoyed them.  If you are looking for other easy vegan recipes to try, be sure to stop by the #LunchBreakLIVE page, where we have a ton to choose from.  Until next time…keep cookin’!