What was your go-to summer frozen dessert as a kid? I guess I had few, simple chocolate ice cream definitely being one of them, but another favorite? Chocolate Fudge Popsicles. Anyone else? For years my mom would buy those fat-free chocolate fudge popsicles. I used to love them. Little did I know how much I was missing out. Looking back those pops were overly sweet, kind of icky, lacking in creaminess, and honestly pretty flavorless. Harsh, but also just the truth. I guess because they were an easy freezer reach and a quick fix sugar rush they were appealing to me.
As a kid, I just didn’t know any better. But these days I know a little more. Which brings me to these easy, vegan, fairly healthy, so insanely creamy, delicious homemade chocolate fudge pops. These are kind of like those store-bought chocolate fudge popsicles, but then they’re not. These popsicles are made on the healthy side, they’re vegan (or easily made vegan), so creamy, and finished with a bit of “magic chocolate shell”. Because when in doubt, always add that second layer of chocolate. Always.
The quick and simple details.
These pops are really pretty easy. You need only eight ingredients…canned coconut milk, maple syrup, cocoa powder, cornstarch, instant coffee (which is optional but I highly encourage you to use it), dark chocolate (or vegan chocolate chips, if needed), and vanilla. These are all ingredients I have in my pantry right now. Perfect for creating these popsicles at a moment’s notice without any trips to the store.
So, step one. Combine everything but the vanilla in a pot, bring to a gentle boil, and whisk until creamy and thickened. Remove from the heat and now add that vanilla. Step two. Divide the creamy coconut chocolate mixture between popsicle molds. I used these molds, but have just used paper Dixie cups in the past too. If you don’t have either popsicle molds or Dixie cups here’s another option. Spread the mix out into a square brownie pan, freeze, then cut into rectangles, insert popsicle sticks and freeze again. Step three. Freeze until firm. And finally, step four…
Dip into more chocolate, eat…enjoy.
Next, make the “magic shell.” Mix melted chocolate with coconut oil until smooth. You now have a “magic shell.” Dip each pop into the magic shell. At this point, you can lick away…or keep in the freezer to enjoy later. Which yes, you should always have a number of these on hand, stashed away in the freezer for when in need!
So, why are these better than store-bought?
There are so many reasons… Most importantly, these pops are actually creamy, actually have real chocolate, and they’re made so much healthier with coconut milk and only a touch of maple syrup to sweeten. The addition of instant coffee doesn’t add much of any coffee flavor, but it helps to highlight the rich creamy chocolate. It’s truly just delicious. And then there’s that extra layer of chocolate. Is it needed? Nope, but come on. If you ever have the option to add another layer of chocolate, you add it. The more chocolate the better.
I love keeping these in the freezer for an afternoon snack or late night dessert. Yes, yes, let’s take some time to do a little Friday popsicle making. It’s summer, so we all could use a frozen creamy dessert to welcome in the weekend. We just do. And these are healthier, so there’s nothing not to love!
Looking for other chilled summer dessert recipes? Here are a few ideas: No Fuss Healthy Coconut Tart Homemade Vegan Twix Bars Peanut Butter Brownie Ice Cream Bars Lastly, if you make these Creamy Vegan Chocolate Fudge Pops be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
