This chocolate and vanilla pudding pops recipe uses date sweetened chia pudding to give a long lost frozen dessert favorite a healthy vegan makeover!
Chocolate or vanilla?
This has always been one of the hardest food decisions for me. Picking an ice cream flavor as a kid I always deliberated between these two (because I was distrustful of any flavor that looked like a rainbow or had too many unidentified chunks). Usually I decided on vanilla. You can always turn vanilla into chocolate with enough syrup, but there is no turning chocolate into vanilla.
Or trying to pick a birthday cake flavor. Did I want chocolate cake with vanilla frosting or vanilla cake with chocolate? Ugh, why must seven-year-old life be so hard?! I was a very non-adventurous child, so nothing as crazy as strawberry or carrot or coconut even had a chance.
I sometimes still struggle with picking a flavor of protein powder for my smoothie–chocolate or vanilla? It always comes back to those two.
I honestly cannot pick a favorite. But why should we when they are so good together!
I’ve had this idea floating around in my head to recreate pudding pops using chia pudding. What are pudding pops? Well apparently they are a much missed Jello product from the 80s. I wasn’t alive, I’ve never had one, but I very much like the sound of frozen pudding on a stick.
The original ones came in chocolate, vanilla, and chocolate-vanilla swirl flavors, so of course I went with the chocolate-vanilla swirl for my pudding pops recipe. Less decisions please!
The chocolate pudding in this pudding pops recipe is adapted from my Chia Pudding Dirt Cups. The vanilla pudding is similar but with vanilla bean powder instead of cacao, and white chia seeds instead of black to preserve the lighter color.
Thick creamy date-sweetened pudding makes for a wonderfully fudgy pop…
Snack? Dessert? Maybe even an on-the-go breakfast?
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- 1 1/4 cup non-dairy millk
- 3 tbsp white chia seeds
- 4 pitted medjool dates
- 1/4 tsp vanilla bean powder
- 1 1/2 cup non-dairy milk
- 3 tbsp white or black chia seeds
- 2 tbsp cacao powder (or cocoa)
- 4 pitted medjool dates
- In one jar, combine all the ingredients for the vanilla pudding. In another jar, combine all the ingredients for the chocolate.
- Stir or shake each jar to combine.
- Let them sit for about 15 minutes to soften the chia seeds.
- Pour the entire contents of the vanilla jar into a blender. Blend until smooth. Repeat with the chocolate.
- Layer the chocolate and vanilla puddings into your popsicle molds, swirling with a chopstick or the back of a spoon as you go.
- Freeze overnight.
- Remove from the freezer for 5-10 minutes or until they are soft enough to come out of the molds. You can run them under warm water to help it along as well.
- Enjoy your popsicles and keep the rest in the freezer.
Chocolate and vanilla meet again! Chocolate + Vanilla Caramel Core Ice Cream Cups
And our favorite flavor friends are together once more in these Healthy Vegan Red Velvet Cupcakes