Homemade Fudge Pops Recipe

Heather Dessinger

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Homemade fudge pops on countertop

Remember the days before frozen cappuccino’s, when sub-zero chocolately goodness flowed out the back of an ice cream truck? For me, it was always a toss up between a Fudgcicle and an ice blue abominable snowman foot with gumball toenails. I love those memories, but I definitely don’t feel the same way about the ingredients in those popsicles.

Fortunately, there is a healthier way to capture the joy of frosty goodness on a hot summer day. These homemade fudge pops are luxuriously creamy and so delicious. They’re naturally sweetened and full of nourishing fats from silky, chocolately cocoa butter and anti-oxidant rich avocado.

Yep, avocado. If you’ve never experienced the creamy goodness of avocado in a fudge pop, rich chocolate pudding or or these key lime popsicles, you’re in for a treat. (As a bonus, using avocado instead of milk or cream makes this dessert dairy-free, which is one of the most frequent requests I receive.)

This recipe makes about 7-8 popsicles using my favorite silicone popsicle molds. I love them because they’re petite (and therefore a reasonable serving size for my kids), and also because they’re super easy to pop out and serve. If you’ve ever fought with a popsicle mold and found yourself holding a broken stick with half a popsicle on it, you know the struggle. Also, if you’re making these fudge pops with different molds and want to calculate how many you’ll end up with, the total amount of  liquid is around 1¾ – 2 cups. 

One last thing: If you happen to run out of popsicle molds and have some of the mixture leftover, store it in the fridge overnight and the next day you’ll have a yummy chocolate mousse!

Homemade fudge pops on countertop
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4.75 from 4 votes

Homemade Fudge Pops

Servings 8
Calories 175kcal
Author Mommypotamus

Ingredients

Instructions

  •  Heat the coconut milk on the stove until it is hot (but not boiling), then remove it from heat and set the pan aside.
  • Add the gelatin to the coconut milk and stir it in. It will be clumpy and that's okay because it will even out in the blender. Right now all you need to do is add it so that the gelatin can set up.
  • Add the cocoa butter to the coconut milk so that it will melt naturally. (You can also heat it on the stove but I prefer to skip steps when possible.)
  • Place the avocado, maple syrup, cacao powder, vanilla, sea salt, cocoa butter/coconut milk, and gelatin/coconut milk mixtures into a blender. Puree until smooth. Taste and see if it is sweet enough and if the chocolate flavor is just right or needs to be stronger. Add cacao powder and maple syrup if needed.
  • Scoop the fudge pudding into your popsicles molds and freeze for at least 4-5 hours before serving.

Nutrition

Calories: 175kcal | Carbohydrates: 22g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 47mg | Potassium: 378mg | Fiber: 5g | Sugar: 12g | Vitamin A: 37IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg

Want more frosty goodness? Check out these recipes . . . .

4 Ingredient Strawberry Mint Popsicles – Made with a base of lightly sweetened yogurt and a hint of mint. They’re delicious, easy to make, and pretty too!

Cherry Almond Ice Cream – This recipe was a happy accident of sorts. I’d promised my littles a movie and homemade ice cream, then damaged my rotator cuff while paddle boarding. If you’ve ever broken a promise to three excited kids, you know exactly what happened next: I made the ice cream with one arm. Basically, I just dumped a bunch of stuff in the ice cream maker and hoped for the best, and this is what came out!

Cookie Dough Ice Cream Sandwiches – Grabbing a spoonful of cookie dough before it gets popped into the oven is the best part of making cookies, right? In this egg-free, grain-free recipe, I’ve skipped the baking part and paired chocolate chip cookie dough with creamy vanilla ice cream because, yum.

Dairy-Free Mint Chocolate Chip Ice Cream – Rich, creamy, and full of minty, chocolatey goodness , this dairy-free ice cream has the rich texture of the real deal.

Homemade fudge popsicles on counter with cacao nibs

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About HEATHER

Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding Mommypotamus.com in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world.