These dairy free and naturally sweetened fudgesicles only require 4 ingredients and put the store bought ones to shame! Give them a try today.
There is just one (late) post this week because my husband and I spent the weekend gettin’ ‘er done. What is ‘er, you ask? Um, everything.
Seriously, we worked our butts off cleaning and organizing the house, unpacking boxes from the renovation, sorting through stuff to either put back or donate, hanging and re-hanging art on the walls, and also mounting five &%!$ing floor-to-ceiling vinyl tree decals on the wall in the baby’s room. Who thought THAT was a good idea, by the way? (Me. The answer is me. Thank you to my husband for not divorcing me over this. Turkeybaby better like trees because he’s going to have them in his room for the next 34 years.). Don’t ever trick yourself in to thinking that vinyl decals are just peel-and-stick and are soooo much easier than paint.
So, it was a long and super-productive weekend. How was yours?
Whether you had a long couple days of sitting by the pool or wrestling a vinyl forest on to the wall, the end of one – or the beginning of another – calls for a refreshing, rich, chocolatey treat which is, lucky for us, where these fudgesicles squirreled away in the freezer come in.
Aren’t you glad you stole those 3 minutes to measure, stir and pour fudgesicle-y goodness into the popsicle molds this morning? (wait…you didn’t? Go do it now. I’ll wait.)
It was worth the three minutes so many times over, and here’s why:
- Good, rich, real chocolate flavor (no waxy, overly-sweetened cheap chocolate involved) thanks to full fat coconut milk and Now Food‘s rich and decadent Cocoa Lover’s organic cocoa powder …and…
- A soft enough texture to bite into without the threat of single-handedly paying your dentists’ kids ways through college.
In my book, these are the two criteria for the perfect fudgesicle; anything less than that is a waste of time, and anything more is trying to hard – not that that’s a bad thing because I have about 100 ideas for tricking out this basic recipe, but you’re going to have to make due with this basic model (hardly a sacrifice, though) for awhile until I get around to those other versions.
For today, we’re going to go with the quick, simple and – of course – refreshing version and save our energy for all the weekend chores or “chores” (like sitting by the pool… it’s a tough life but someone has to live it) in store for us.
Homemade Fudgesicles
These dairy free and naturally sweetened fudgesicles only require 4 ingredients and put the store bought ones to shame! Give them a try today.
Ingredients
- 1 cup full fat coconut milk
- 1/2 cup cocoa powder
- 6-8 Tablespoons pure maple syrup, to taste
- 1/4 teaspoon vanilla extract
Instructions
- Whisk together all of the ingredients until smooth and well-combined.
- Pour into popsicle mold.
- Freeze until solid, about 6 hours.
Notes
- Keep frozen until serving.
- Yield: Depends on your popsicle mold. The one I use - which made 5 fudgesicles - is no longer available, but this one is similar. Gotta love a built-in drip catcher!
Nutrition Information:
Yield: 5Amount Per Serving: Calories: 174Saturated Fat: 9gSodium: 9mgCarbohydrates: 22gFiber: 2gSugar: 14gProtein: 2g
Ellie | Hungry by Nature says
What a crazy week! I’ve been waiting for this recipe ever since you posted it on Instagram and LOVE how simple it is! Now all I need is a popsicle mold…
Nora (A Clean Bake) says
You should get a popsicle mold before summer is over!!
Bruna says
These are beyond amazing! I used a full can of full fat Coconut milk and instead of the syrup I used 6tb of a Monk fruit/ erythritol granular sweetener ! Creamy and delicious
Nora (A Clean Bake) says
I’m glad you enjoyed them!
Kylie Johnson says
These look super delicious! Love your blog and clear choices of diets-great layout! -The Food Mermaid!
Hadas says
Delicious
I’m going to make vanilla and cocoa nibs
Thank you!
Nora (A Clean Bake) says
Sounds wonderful! Let me know how it turns out 🙂
Laura says
I am going to give this a go this weekend. Can I leave the syrup out? As far as popsicle molds, I do not have any, but I imagine it will taste just as good if I place it all into a 8 or 9 inch pan…freeze….then when all set, I can jut scoop it out.
Nora (A Clean Bake) says
Hi Laura! I actually would not recommend leaving the syrup out, as it will be very bitter. Is sugar an issue? You can use a few drops of stevia liquid (to taste) in place of the maple syrup if you prefer.
As for the molds, it might be hard to scoop in a large pan, but you may want to try freezing it in an ice cube tray and when you’re ready to eat, blend several frozen cubes (with a little bit more milk of choice, if needed) into a frozen yogurt consistency!
Laura says
Yes, sugar is an issue for me. Bummer. Excellent idea about the ice cube tray: I’ll do that!
Melissa Gonzalez says
Can I use honey or regular sugar instead of syrup?
Nora (A Clean Bake) says
You can use honey! Shouldn’t be a problem.
Jessica says
These were delicious! My family loved them! I will definitely make these again!
Nora (A Clean Bake) says
Thank you, Jessica!
Karen says
Would Cashewmilk work instead of coconut milk? Several of my friends and I REALLY don’t like coconut anything. I know that goes against the crazy coconut craze going on right now, but hey, we like what we like! I would love it if you could provide an alternative to all of the coconut ingredients. Basically it makes most of the recipes unusable to us. Thanks so much for all you do!
Nora (A Clean Bake) says
Hmm that’s a good question. It might be a little too icy, but you can try it! Coconut milk is great because its high fat content makes the fudgesicles rich and creamy. Here’s what I’d do instead: Soak about 1/2-3/4c of raw, unsalted cashews in 1 cup of water overnight, then puree the cashews and water in a high speed blender until completely smooth. Use this in place of the coconut milk!
Lynnn says
Can you use almond milk? They look wonderful
Nora (A Clean Bake) says
I wouldn’t recommend it, as they will be very icy and not as rich.
Laura Hardy says
Would golden syrup work instea6of maple??
Nora (A Clean Bake) says
I haven’t tried it so I can’t guarantee it will. Sorry!
teli says
Can 1/2c.-3:4c. almonds be used instead of cashews?
Nora (A Clean Bake) says
This recipe doesn’t call for either so it shouldn’t be a problem.
Mary says
The kids would love it if I made these for them.
Nora (A Clean Bake) says
Grown ups, too!
Hesperia Blackburn says
Hi
How does 1 cup of liquid make 5 popsicles for you?
Thank you!
Nora (A Clean Bake) says
My popsicle molds take a little over 3 Tbsp of liquid each. The mold I use is no longer sold, but a similar one is linked in the recipe notes.
Becki says
Oh my gosh these are SO good! I was so excited when I found this recipe because I have a regular dinner recipe that only calls for 1/2 c of coconut milk, so I always end up wasting the rest of the can. This was the perfect way to utilize the leftover milk and they were seriously so delicious. I can’t wait to make them again!
Nora (A Clean Bake) says
I’m so glad you liked these AND that they prevented ingredient waste! 😉