3 Ingredient Vegan Fudge Pops (Homemade Fudgecicles)

fudgecicles

Growing up, one of my favorite summertime treats from the freezer aisle were frosty cold and creamy Fudgecicles. For those who aren’t familiar with Fudgecicles, they are an ultra-chocolatey popscicle that’s not quite ice cream. It’s more… fudgey. When I switched to eating plant-based (and mostly processed free) those dairy and high fructose corn syrup filled pops were no longer so enticing (check out the rest of the ingredients here).

fudge pops

I eventually discovered the yummyΒ Fudge Bars from So Delicious, and for a while I was pretty stuck on those. The ingredients aren’t too bad, but they’re pretty pricy for just four mini fudge bars, and they still have refined sugar. Definitely better than the original Fudgecicle, but I knew I needed to come up with a healthier homemade version.

I’ve done a lot of experimenting with fudgecicle recipes over the years, but the recipe I’m sharing today is by far the easiest and most simple. Just three ingredients, and no refined sugar, dairy, or soy. My daughter loves these fudge pops! We made ours in mini popsicle molds, for popsicles that are easier for little hands to hold, and portion controlled.

As the temperatures creep into the mid-90’s here this week, you better believe we will have popsicles on hand at all times, including these creamy fudge pops.

Stay cool!

Vegan Fudge Pops

  • 1 can full fat coconut milk*
  • Cream from 1 can of coconut milk (refrigerate overnight and scoop the cream out, save the liquid for smoothies)
  • 2-3 Tbsp cacao or cocoa powder
  • 2-3 Tbsp maple syrup
  • optional – pinch of sea salt, 1 tsp vanilla

Directions:

Pour entire contents of 1 can of coconut milk, the cream from the top of the 2nd can, cacao powder, maple syrup, and optional salt and vanilla into a blender. Blend on high until smooth and well mixed. Pour into popsicle molds and freeze until solid.

Notes:

*You can also use about 2 1/2 cups homemade coconut milk, but the results may be more icy. More fat = creamier fudge pop.

We use the full 3 tablespoons each of cacao powder and maple syrup. Start with 2 tbsp and taste. Dutch processed cocoa is also good in these fudge pops.

 

 

 

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6 thoughts on “3 Ingredient Vegan Fudge Pops (Homemade Fudgecicles)

  1. We have the same in Brazil (the unhealthy version of it) And I remember how my mom used to make homemade ones, which were so much better than the original!
    Ps: coconut cream my favourite staple. I use it in pretty much everything πŸ˜›
    Thanks for the recipe!

    Liked by 1 person

    1. Larissa that is so great that your mom made homemade fudgecicles! Homemade is always better than storebought, healthier and better tasting, in my opinion! I’m glad you liked this recipe, let me know if you give it a try! πŸ™‚

      Liked by 1 person

  2. I can tell just by looking that these fudgy delicious pops will knock the socks off any fudgesicle that comes in a box! The richness of coconut milk plus the extra flavor bonus of coconut with the chocolate sounds like total summer snacking heaven❀️ I love the outdoor photos too!

    Liked by 1 person

    1. Haha thanks so much Natalie! We like these better than anything from the store, and they’re so easy! The only hard part is waiting for them to freeze πŸ˜πŸ˜…

      Like

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