To begin making the Vegan Chocolate Fudgesicles recipe, soak the chickpeas in enough water overnight or for 6 hours. 

Pressure cook the chickpeas until soft, drain and cool completely. Remove the skin from the chickpeas, this will give a creamy texture to the fudgesicles as well as remove any chickpea flavour if any.

Add the chickpeas and the remaining ingredients - peanut butter, soy milk, vanilla extract, date syrup, cocoa powder, banana and salt into a food processor or a blender and blend until creamy and smooth. You can also add in some thick coconut milk or almond milk to give the popsicle a more creamier texture. 

Fill into popsicle molds and freeze them for at least 4 hours or overnight.

Thaw on the counter for 3 to 4 minutes, unmold and enjoy.

Serve Vegan Chocolate Fudgesicles as a healthy dessert after your meal of Creamy Mushroom Risotto on a weekday.