Make this creamy, frozen chocolate fudge pops recipe at home, with just 6 ingredients!
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This past weekend, one of my good friends convinced me to attend a weekend WordPress conference with him.
I got to talk with engineers, developers, and designers, which was so fun for this aspiring computer nerd.
It was also striking how many bloggers attended; even just a few years ago people still thought I was crazy when I mentioned that blogging is my full-time job.
But possibly my favorite part of the conference wasn’t anything related to computers.
It was when, during one of the Saturday afternoon breaks, the conference organizers announced that they had a surprise snack for us.
Waiting in the lobby was a cart from a local popsicle shop, Pleasant Pops. They even had two vegan options: Strawberry Ginger and Mexican Chocolate.
Obviously, I chose the chocolate.
(If you ever get a chance to visit the shop, I also love their Coconut Cardamom popsicles.)
When I got home from the conference, I was excited to try out some of the technical skills I’d learned… but mostly I wanted to make more chocolate popsicles.
These creamy chocolate fudge pops are similar to a recipe I posted a few years ago that ended up going viral on Pinterest: Healthy Chocolate Fudgsicles.
After the post went viral, I received an inordinate amount of emails and messages asking for a banana-or-coconut-free alternative in the recipe, which uses banana for sweetness and coconut instead of heavy cream.
So here it finally is: a healthy chocolate popsicle recipe without banana, without corn syrup, and with no coconut milk required.
I used dairy free Greek yogurt for the coconut free version but don’t see why any non Greek yogurt (such as almond milk yogurt) wouldn’t also work. Another delicious option is to use cashew cream or coconut cream.
I like options.
Chocolate Fudge Pops
Ingredients
- 1 1/2 cup coconut cream or plain yogurt
- 3 tbsp milk of choice
- 6 tbsp chocolate chips or sugar free chocolate chips
- 3 tbsp cocoa powder
- 1 tsp pure vanilla extract (optional)
- 3 tbsp sweetener of choice, such as pure maple syrup
- 1/4 tsp salt
Instructions
- *If you want fudgsicles without the classic tart yogurt flavor, use coconut cream in place of the yogurt.Carefully melt the chocolate chips. Combine all ingredients until smooth. I recommend using a blender or immersion blender to ensure the cocoa doesn’t clump. Taste, and add more sweetener if needed – you want the mixture to taste a little too sweet, as sweetness level will decrease once frozen. Pour into popsicle molds or dixie cups. Freeze. After about a 1/2 hour, I inserted popsicle sticks into the fudgsicles and returned them to the freezer.View Nutrition Facts
Notes
More Frozen Treat Recipes:
Or these Vegan Ice Cream Recipes
Hi Katie love the look of these! I’m going to try them with coconut cream. You know how you get the thick part on top- does anyone know if you only use that for this recipe or if you shake the can to mix it in first?
You can do either. They will be richer and even more delicious if you just use the top part though!
Wonder if anyone has made them without the sweetener and if so, how they came out texture-wise. Thnx, Paul
I have a couple of questions; is the nutrition information based on using Greek yoghurt? I used coconut cream and calculated 175 calories per serve. Probably not important to some but as I’m watching my calorie intake I’d like to stay as low calorie as I can. Also, I can’t seem to make the popsicle stick set to the ice cream, any tips? Thanks
Yes, would be the yogurt version. Freeze the pops for a half hour or so before inserting the pop stick!
Would hot coco mix be a good replacement for the coco powder
Hi Katie,
I made your chocolate fudge pops two different ways. The first way I made it with almond milk cause it was all I had at the time and the second way was with coconut milk, which was much better. I also added some cold brew coffee concentrate to the fudge pop mixture before freezing and it was absolutely divine.
Can i use heavy cream instead of coconut cream in this reciepe?
Sure as long as you’re not serving to vegans, I don’t see why that wouldn’t work.
Jason
Yessssss. Then they will taste authentic.
Katie, just found you…Your website is amazing and so easy to navigate. I just want to thank you for all you do to help us all stay healthy. It is very much appreciated. I signed up for the 2 recipes a week. I’m excited to get started. thank again
If you want fudgsicles that actually taste like fudgsicles use cream, not yogurt or coconut cream.