Healthier 4 Ingredient Homemade Fudgsicles. A dairy-free and vegan dessert, these healthier old-school treat are perfect for summer snacks, dessert, and come together in about 10 minutes before freezing.
These Fudgsicles are a serious throwback for me. I adored them as a child and have been known to purchase them from the grocery store. BUT, I wanted to find a way to make a quick, healthier version at home.
A dairy-free and vegan dessert, these fudge pops maintain the chewy texture I’m used to, but without much guilt. This fudgsicle recipe is refined sugar-free making it perfect for a family treat.
What is a fudgsicle made out of?
This recipe is made from full-fat coconut milk, chopped up dark chocolate, maple syrup (just a touch) and cocoa powder. All natural, all delicious.
The brand name stuff has milk, sugar (in multiple forms), and a few food-safe chemicals to keep the fudgsicles soft.
It’s important to use the full-fat coconut milk as the higher fat content is what keeps the fudgsicles soft and chewy, if any other milk or milk alternatives are used, use a full fat version to keep the fudgsicles soft and chewy.
More frozen vegan dessert ideas:
I used a popsicle mould like this version, however the version I’ve linked to here is better than mine as you can take out one popsicle or fudgsicle at a time. With mine, I have to pull the entire mould out and run most of the moulds under water to release versus just the ones I need. I also like that this version has reusable popsicle sticks.
We’ve made these Fudgsicles countless times and I’m hoping to make more vegan flavoured ones this Summer. Pina Colada is calling my name for sure!
Healthier 4 Ingredient Homemade Fudgsicles. Dairy-free and vegan, these healthier old-school treat are perfect for summer snacks, dessert, and come together in about 10 minutes before freezing.
- 2 14 oz. (331 ml) full fat coconut milk cans (or whole milk), totalling 662 ml or 28 oz.
- 8 oz. chopped dark chocolate
- 1/4 cup cocoa powder
- 1 tbsp maple syrup
- 1 tsp vanilla extract, optional
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Heat all ingredients together in a medium sauce pan over low heat while whisking until chocolate is melted, about 5 minutes.
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Pour into popsicle moulds and freeze for 6-8 hours (although preferably overnight for best freezing results).
Enjoy! xo
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These are beautiful and brilliant! Cannot wait to make them with my preschooler!
That’s great! Please let me know how it goes 🙂
I grew up on these as a kid in the summer and I love this recipe because I don’t have to feel guilty about enjoying them now!
It’s a great throwback recipe isn’t it. While enjoying real ingredients.
What popsicle molds do you recommend?
These look good! Miss them for my son….
Hi there! There’s a link in the recipe card (in the directions) for a mould similar to mine. I can’t find mine online sadly. If you live in Vancouver, I picked them up from Chocolate Mousse on Robson St.
What kind of dark chocolate do you suggest?
I used Baker’s Dark Chocolate, but any less sweet chocolate will work. Vegan chocolate chips, or any chocolate at 65% cocoa or higher would be best.
I loved this recipe! And so did my fiance who has a huge sweet tooth. These satified every craving that icecream or cookies have on you. I substituted three dates for the maple syrup and more cocoa powder in place of the dark chocolate. So yummy!
So glad you like it 🙂 And nice idea with the substitutions.
These are awesome!
Any more healthy ice pops for you this summer?
Thanks Erica!! You could try my Healthier Creamsicles if you feel like a different flavour 🙂
Could I use lactose free milk?
I’d recommend using the full-fat coconut milk suggested in the recipe. I’m worried that lactose free milk won’t provide the chewy fudgy texture that Fudgsicles are known for.