Kisses&Carrots

Vegan Fudgesicles

It’s hard to believe that yet another summer break is at an end.  My kiddos are officially back in school—fourth grade and kindergarten. (I honestly can’t believe that my baby is in kindergarten. Where on earth did those 5 years go?!) But even with school starting, it doesn’t really feel like fall here in Southwestern Pennsylvania yet. Seriously, this entire past week has been about 90+ degrees outside! Which means that our household is still in full-blown popsicle mode. 

To be honest, we LOVE popsicles in our house, and so they are really a year-round treat. But we definitely go through significantly more of them in the hot weather.  That said, as you likely know, store bought popsicles can be chock full of sugar, corn syrup, food dyes and other nasties. Even the natural ones frequently contain a lot of refined sugar and can pack a serious punch to the wallet. So, over the years I have come up with several simple and healthy popsicle recipes that we have on hand nearly all the time. 

The Vegan Fudgesicles are pretty much the all around favorites amongst my kids (and husband, and brother-in-law, and nieces and nephews, friends and parents…you get the picture). In fact, I have had to buy several sets of popsicle molds because sometimes family members will “borrow” these fudgesicles for the ride home from a visit. Eventually the popsicle sticks/molds get returned, but it’s not like I can stop making these in the meantime! I’d have a full blown revolt on my hands!

So, without further ado, here is the recipe:

Vegan Fudgesicles

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Prep Time 10 mins
Freeze Time 5 hrs
Total Time 5 hrs 10 mins
Course Dessert, Snack
Cuisine American

Equipment

  • high speed blender
  • popsicle molds

Ingredients
  

  • 1 13.5 oz can unsweetened coconut milk
  • 1/3 cup cacao or cocoa powder
  • 1/3 cup real maple syrup
  • 2 tsp real vanilla

Instructions
 

  • Put everything in the blender and blend for about 60 seconds.
  • Pour into popsicle molds, filling them about ¾ of the way full.
  • Freeze for roughly 5-6 hours. This recipe makes about 12 2oz popsicles.  

Notes

Cacao vs Cocoa: You can use either Cacao Powder or Cocoa Powder for these popsicles. For a more in depth description on the differences between these two products, you can read my Cacao Powder vs Cocoa Powder post.
Because we have a fudgesicle addiction, I often make these in a triple batch. The recipe for a triple batch would be:
3 13.5-oz cans unsweetened coconut milk • 1 cup cacao or cocoa powder •  1 cup real maple syrup •  2 TB real vanilla extract
Popsicle Molds:

For this recipe, I like the 2oz size because they are just right for tiny hands and they are the perfect size for snacking.  However, it is remarkably hard to find 2oz popsicle molds.  We use the Chosigt molds from Ikea. 

They are BPA free and crazy cheap (less than $2 for 6 molds). If you don’t have an Ikea near you, no worries, you can buy them on Amazon.com as well. You’ll pay a few more dollars but will save the gas money and hassle of driving to Ikea (90 minutes each way for me on death-defying highways with small children in the back seat asking me incessantly for snacks) 

These fudgesicles also make awesome ring pops.  You can get the ring molds on Amazon  or Target. Note, the ring pops are very small, so you will definitely need more than one ring-pop mold for this recipe.