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.
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
Heat all ingredients together in a medium sauce pan over low heat while whisking until chocolate is melted, about 5 minutes.
Pour into popsicle moulds and freeze for 6-8 hours (although preferably overnight for best freezing results).