“You can do anything for 20 seconds,” he shouts while leaping up and down like a frog. His springiness is comical, but his ‘give your all’ approach triggers the reserves inside the three people leaping in front of him. I watch this video, over and over again, while I sit and twist my spine. It’s all part of my new chiropractic routine, but that physical trainer’s message started to echo in my head long after I left the doctor’s office.
As I write this, I’m snuggled in a flannel and sipping a hot coffee, but my skin is still bronzed, and the forecast insists there will be days of sweaty inactivity. However, these flagship fall temperatures lead to a lot of universal grumblings, “where did summer goooooo?” the protesters wine. “Ugh…. I’m not ready,” they say while wilting into a pile of defeat (myself sadly included). This is the moment, like that last 20 seconds of grueling physical exercise, when we have to dig deep, commit and eek out every last drop of summer we can!
Summoning our last summer reserve might mean grilling more hamburgers, finally kayaking on the river, sleeping under a blanket of stars, taking a hike, or quite simply allowing more tan lines to form. It might mean the drive-in movie theater, a picnic on a sunny hillside, a last pencil-dive into the deep end or an impulse sunglasses purchase. Whatever it means for you, when you dig deep and truly try to appreciate this last leg of summer, I hope your plan includes popsicles.
In my zeal for homemade, healthified fudgesicles, I went a little overboard, overshooting the capacity of my popsicle molds. Since you can’t have too many fudgesicles, only not enough fudgesicle molds, experimentation mode commenced. Like a middle-aged lunching lady, I grabbed for the vodka bottle. The result is what happens when a Vegan Fudgesicle gets a little sloshy, but in a crowd-pleasing sort of way, not a “miss, we need you to leave” sort of way.
As the season begins to turn, let’s all commit to dig a little deeper and relish what’s left of summer. Let’s also agree to stretch our fudgesicle “batter” a little further.
Here’s to Summer!
-Quelcy
Avocado Fudgesicles & Boyd & Blair Vodka Semifreddo (Vegan)
About This Recipe: I’ve separated the kid-friendly, non-boozy and the after-hours, boozy version into two recipes below for ease of making smaller batches. Essentially, the vodka version is the same, but poured into a loaf pan. You could pour the mixture into popsicle molds as well. I recommend Boyd & Blair Vodka. Not only is it made from high-quality ingredients, but it adds a sweet notes of vanilla. Plus, the vodka keeps the mixture just shy of frozen, resulting in a more spoonable, frozen treat!
Creamy Avocado Fudgesicles (vegan)
adapted from Tasty Yummies
Makes 8-10 popsicles, depending on your mold
Ingredients
2 ripe avocados, peeled and pitted
3/4 cup cold press coffee
1/2 cup pure cocoa powder
3 Tablespoons organic agave syrup (or pure maple syrup or honey)
14 oz (1 can) organic coconut cream or full-fat coconut milk
1/4 teaspoon sea salt
Directions
Use a food processor or a blender to blend the avocado until no chunks remain. Add the remaining ingredients, and blend until smooth and creamy.
Spoon the mixture into your popsicle molds to freeze, leaving a little room at the top for expansion.
Freeze for at least 4 hours or until totally frozen, or preferably overnight.
To remove the popsicle, cup the mold in your hand to warm it (or run it under warm water briefly), then pull the stick gently.
Adult Fudgesicles/Semifreddo (vegan)
makes 1 loaf pan or 8-10 fudgesicles
Ingredients
2 ripe avocados, peeled and pitted
3/4 cup cold press coffee
1/2 cup Boyd & Blair vodka
1/2 cup pure cocoa powder
3 Tablespoons organic agave syrup (or pure maple syrup or honey)
14 oz (1 can) organic coconut cream or full-fat coconut milk
1/4 teaspoon sea salt
Topping
1/2 – 3/4 cup chopped cashews (or the nut of your choice), to taste
Directions
Use a food processor or a blender to blend the avocado until no chunks remain. Add the remaining ingredients, and blend until smooth and creamy.
Pour the mixture into a parchment lined loaf pan. Top with chopped cashews.
Freeze for at least 4 hours or until totally frozen, or preferably overnight.
To serve, remove from freezer for 5-10 minutes before cutting into slices.
Enjoy!
