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!
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.
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.
For a completely refined-sugar free treat, omit the chocolate chips and chocolate coating.