Remember fudgesicles? That creamy, rich, decadent fudge popsicle with the texture of ice cream?!? Well, put all the store-bought popsicles to shame this summer with these dreamy, refined sugar free, vegan frozen treats!Â
I remember walking down the frozen section at the grocery store as a kid, looking for those chocolate popsicles. Every now and then my mom would cave and buy us a box, and they were my absolute favorite!
I’ve had healthy vegan fudgesicles on my list of recipes to develop for quite some time. Especially the guilt-free kind you can even have for breakfast or snack!
This recipe is extra special to me because my son helped me develop it. As we were both messing around in the kitchen, trying to use up some leftover coconut milk to make healthy popsicles, he said, “Mommy, you better write down the recipe so we don’t forget how to make them. That way we can make them again.”
He got down from his chair, picked up a piece of paper and pen, and started asking me what went into the recipe so that he could write it down.
It was the most adorable moment for any food-blogger mom! Plus, if it weren’t for him, I probably wouldn’t have written down the recipe.
What Makes These The Best Creamy Fudgesicles Ever?
I intended these vegan fudgesicles to be a guilt-free treat. A recipe that was healthy and not full of refined sugar and processed ingredients, while still keeping that rich creamy chocolate fudge taste and texture. So here’s how I made it happen:
Sweetness. Dates were the sweetener of choice in this recipe. Not only do they add that rich caramel sweetness, but they’re also thicker in consistency than most other natural sweeteners.
My in-laws have 100s of large Medjool Dates growing in their backyard in the Coachella Valley. Words can’t describe how amazing these home-grown dates are! So it’s safe to say that we always have a plethora of fresh dates in our fridge year around, and they are my go-to sweetener with blended recipes.
Creaminess. Coconut milk was my first pick for this recipe. I love using it for popsicles, frozen desserts, and as a substitute for cream at times in savory recipes. And if you’re not a fan of coconut, don’t worry. These chocolate popsicles are so rich and chocolatey that you won’t even get a hint of coconut in them.
Fudge. I wanted these popsicles to be more than just chocolate ice cream on a stick; to actually be fudge in texture and taste! This is where a little cashews and coconut oil come in handy. Not a large amount, but just enough of that healthy fat to create that fudge texture and get away from the ice cream or iciness of a typical popsicle.
Chocolatey. This is the best part, right? So add away! To keep away from refined sugar and add that rich darker chocolate flavor, I used unsweetened cocoa powder. And of course, who can resist throwing in a small handful of dark chocolate chips into the mix when you’re a chocolate lover (omit for the truly refined-sugar-free option)!
These pospicles already contain a double dose of chocolate. But for all you extreme chocolate lovers out there, drizzle some melted dark chocolate on top to go for that extra dreamy feeling!
This Fudgesicle Recipe is Ridiculously Easy To Make – Step By Step
- Throw 7 ingredients into a blender or food processor
- Blend until completely smooth
- Grab your favorite popsicle molds
- Pour into molds & freeze overnight
If you’re a chocolate lover like me and need that drizzled melted chocolate layer on top, it’ll only take an 10 minutes after the popsicles are frozen!
The only problem you’ll have is wishing you made more!
If there’s one easy recipe you need to make this summer, it’s hands-down this creamy fudgesicle! Summer in our house just isn’t the same without them. And find out what I’ll be doing more of this summer after the recipe!
Looking For More Healthy Popsicle Recipes?
If you like this recipe or post, be sure to leave a comment and use the rating field! You can also tag me on Instagram with any re-makes, @vegetariangastronomy so I don’t miss it, as I love sharing them on Re-Make Fridays! Or you can help me spread the word about my recipes on Pinterest and Facebook!
These are the most indulgent, creamy, rich, chocolate fudge popsicles you'll ever devour. They're made out of clean whole ingredients, with no refined sugar!
- 1 cup coconut milk , lite or full-fat for even creamier taste
- 7 medjool dates , pitted
- 1/2 cup cocoa powder , unsweetened
- 1 teasp vanilla extract
- 1 tbsp coconut oil
- 1/4 cup water
- 1/4 cup raw unsalted cashews
- 1 pinch salt , omit if cashews are already salted
- 1 tbsp vegan chocolate chips , optional
- In a food processor or Vitamix , combine all ingredients, except for chocolate chips if using. Process or blend until completely smooth. Note that I've used both a food processor and Vitamix to make these popsicles and they both work well. If you are using a Vitamix, you may need to push down with a Tamper while blending.
- (optional) If using, add in the chocolate chips and pulse to break them up.
- Pour the chocolate fudge mixture into Popsicle molds or your favorite freezable containers.
- Freeze for at least 24 hours and enjoy these delicious creamy frozen treats!
Place a baking sheet in the freezer to cool.
Remove the fudgesicles from the molds one at a time. Place in container and in freezer until ready to coat to avoid melting.
Melt a handful of dark chocolate chips along with a tiny amount of coconut oil in the microwave in 30sec increments until completely melted, mixing in between segments. Alternatively you can melt the chocolate chips over a double broiler stovetop.
Line a baking sheet with parchment paper. Remove the fudgesicles from the freezer.
Working quickly, drizzle some melted chocolate over the top of each fudgesicle and place them flat back down on the parchment paper.
Once they are all done, place the baking tray with the fudgesicles back in the freezer for about 10 minutes or until the chocolate hardens.
Remove tray from the freezer, store the fudgesicles in an airtight container, using parchment paper in between if needed, and store in freezer until ready to devour!
Coconut Milk - I prefer using Lite Thai Kitchen Coconut Milk, but for an even creamier popsicle, you can use the full-fat version as well.
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Filling Consistency - If you use a large food processor as opposed to a blender, and make one serving, you may not end up with a completely smooth puree when pulsing due to the lack of volume. This is completely fine as long as you don't have pieces of cashews and dates still in the mixture. The fudgesicles will still taste great once poured into the molds. Just be sure to scrape out all the filling from the sides.Â
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For a completely refined-sugar free treat, omit the chocolate chips and chocolate coating.
Finally Biking Again
On a side note, if you haven’t recently ridden a bike, you should.
My husband recently bought bikes for himself, my son and me, with an attached child seat for my daughter. I don’t know about you, but I personally have not owned, or really ridden a bicycle since I was in high school.
I hope you’ve had more opportunities than I have, but riding has been exhilarating, even if only for 20 minutes a day.  So far, we’ve been using them for leisurely rides around our beautiful neighborhood or along the canyon. My daughter loves to catch any glimpse of the many hot air balloons that take off and land near our home.
I’ve been getting a sense of freedom as I ride my bike. Maybe it’s because of everything that reminds me of my Dad this time of year (the donate for life walk, his birthday, Father’s Day, and a week later when he passed), but I feel a sense of enthusiasm, freshness and wonder when I’m riding a bike.
Going down a long hill with the wind in my face almost feels like I’m flying. Biking has become my new way to relax and cleanse my mind at the end of the day. Whether alone or with the whole family, the feeling is surreal.
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