Rich and creamy vegan fudgesicle recipe

Super creamy vegan fudgesicle recipe! Healthy, yet decadent 5-ingredient fudge pops that any chocoholic will love.

This fudgesicle recipe is published with permission from For the Love of Popsicles by Sarah Bond. I received a digital copy of the book for review. All opinions are my own.

Hi, Rhubarbarians! Today, I am bring you CHOCOLATE. Oh yes.

Chocolate in the form of creamy, dreamy, oh so awesome chocolate fudge pops!

Since buying our house about a month ago, Rhubarbaby has been OBSESSED with eating all the popsicles in our new backyard. Just a happy little 3 year old living his best life. His fave was strawberry... until I popped one of these fudgesicles in his hand. GAME CHANGER. We've got a little chocoholic on our hands. Next time I'll be adding strawberry slices and he will be in absolute heaven. LOL!

For the Love of Popsicles

This fantastic vegan fudgesicle recipe comes straight out of the pages of For the Love of Popsicles by Sarah Bond. Sarah is one of my FAVORITE food writers and runs the food blog Live Eat Learn.

This popsicle book! I want to make every single recipe. Each and every one of them. The pages are beautiful to look at and are loaded with splashes of color (just like her blog). I love that each recipe is a little on the guilt-free side, so I feel good about making these for my popsicle obsessed toddler. A little detail that I love: the little popsicle meter that tells you how hard each recipe is to make. Just so cute! This book will just.... make you happy!

Recipes that I can't wait to try:

• Arnold Palmer
• Blackberry orange basil
• Darling lemon thyme
• Key lime pie
• Milk and cereal

For the love of fudgesicles

Sarah kindly let me share one of her fun recipes with you! I went with the fudgesicles because... ahem.... chocolate.

These fudgesicles are made with coconut milk and a bit of maple syrup, so they are quite a bit healthier than your store-bought chocolate ice cream on a stick.

BUT... they taste FAN-FREAKIN-TASTIC. Seriously delicious. Like creamy coconut chocolate fudge.. on a stick.. and icy cold. Oooooh hello!

More DELISH guilt-free popsicles for ya:

• Chocolate peanut butter banana froyo pops
• Pumpkin cheesecake parfait pops
• Strawberry rhubarb coconut popsicles

How to make a creamy vegan fudgesicle

• First, you're gonna need a popsicle mold and some popsicle sticks. I recommend the Norpro frozen ice pop maker. It's the one that I use in these photos!
• Blend all 5 (yep, only 5!) ingredients in a blender until smooth.
• Pour into the molds and insert your sticks.
• Freeze.

How to remove popsicles from popsicle molds

Sarah actually goes into this in her book:

"I've found the easiest way of unmolding pops is to run them under a faucet of warm water, moving the mold around constantly so that each popsicle well is under the water for a few seconds. Try to run water only on the molds, avoiding the tops. Gently tug the sticks. If pops don't come out fairly easily, return to the water briefly. If pops are soft when they come out of the molds, set them on a plate and return to the freezer until solid. An alternative method for unmolding is to fill your sink with warm water and briefly dunk the mold in the water, though I've found this method takes much more water and time."

How to store popsicles once they are removed from popsicle molds

Here's Sarah again:

"Fresh ingredients and no preservatives mean these homemade pops won't last as long as the store bought kind, but that's not to say you can't keep a few varieties in the freezer for when the summer sweet tooth hits. Remove pops from their molds and store in resealable freezer bags or airtight freezer containers. They will taste best if eaten within 4-6 weeks of making them."

Creamy vegan fudgesicle recipe

5 from 11 votes

Print

Rich and creamy vegan fudgesicle recipe

Prep Time

5 mins

Freezing time

4 hrs

Total Time

4 hrs 5 mins

 

Super creamy vegan fudgesicle recipe! Healthy, yet decadent 5-ingredient fudge pops that any chocoholic will love.

Course: Dessert, Snack

Cuisine: American

Keyword: dairy free, vegan

Servings: 6 (2) oz pops

Calories: 205 kcal

Author: Sarah Bond

Ingredients

• 1 14oz can coconut milk
• 1/2 cup unsweetened cocoa powder
• 4-6 Tbsp maple syrup, to taste
• 1 tsp pure vanilla extract
• pinch of salt

Instructions

1. Blend together all ingredients, adding more or less maple syrup to suit your taste.

2. Pour into molds, leaving a little space at the top for them to expand. Insert sticks and freeze until hard (at least 4 hours).

3. Run the mold under warm water for a few seconds to loosen them up, then remove from the mold.

Nutrition Facts

Rich and creamy vegan fudgesicle recipe

Amount Per Serving (1 fudgesicle)

Calories 205 Calories from Fat 151

% Daily Value*

Fat 16.8g26%

Saturated Fat 14.6g73%

Carbohydrates 16.6g6%

Fiber 3.8g15%

Sugar 10.4g12%

Protein 2.9g6%

* Percent Daily Values are based on a 2000 calorie diet.

Thank you, Sarah for letting me share you fantastic new popsicle cookbook!

If you make this recipe, please let me know on social media or in the comments below! Leave a star rating in your comment or tag me on Instagram with #Rhubarbarians.

Thank you so much for reading and supporting Rhubarbarians and the brands that I recommend. If you’re looking for a group of people cooking vegetarian recipes through the seasons, join us on Facebook in our vegetarian and vegan recipes group!

Hope you get to make some popsicles this summer!

Trish

LIKE WHAT YOU SEE? GET FREE WEEKLY RECIPES DELIVERED TO YOUR INBOX! SIGN UP HERE!