82. frozen chocolate and peanut butter banana bites.

Chocolate, peanut butter and banana. Three of my favorite things.  I’ve seen variations on pinterest, so I figured I’d take a stab at these. They looked pretty simple….and they are…except I can’t for the life of me ever figure out how to get chocolate to melt and be all spread-y and thin and nice. One of the recipes said to add milk; I know from the past anytime I do this, my milk gets hard and clumpy. So I did it anyway, and sure enough, that batch was ruined. I tried adding a little earth balance to that batch to make it thinner, but it was a lost cause.

To make these all I did was chop up a banana, spread some peanut butter on each piece, melt some chocolate (just melted it and worked with it – was kind of thick, so it was messy and hard to work with towards the end, which is why these are NOT pretty), and then dipped them in the chocolate. Put them in the freezer and now they are ready to go.

These will make a great after-dinner treat!

79. fudge popsicles

Before we left for work/school this morning, Milo and I quickly made these fudge popsicles from Smitten Kitchen; only we veganized them. They were so so good! They tasted like creamy fudgey goodness.

Makes 4 standard-sized popsicles (3 ounces each)

2 tablespoons vegan chocolate chips
1/3 cup sugar
1 tablespoon cornstarch
1 1/2 tablespoons unsweetened cocoa powder
1 1/4 cups soymilk
Pinch of salt
1/2 teaspoon vanilla extract
1/2 tablespoon earth balance

In the bottom of a medium saucepan over very low heat, gently melt the chocolate chips, stirring constantly until smooth. Stir in sugar, cornstarch, cocoa powder, milk and salt and raise heat to medium. Cook mixture, stirring frequently until it thickens, anywhere between 5 minutes and 10 Remove from heat, add vanilla and butter and stir until combined.

Set aside to cool slightly then pour into popsicle molds. Freeze 30 minutes, then insert popsicle sticks. Freeze the rest of the way before serving.