The Best Vegan Fudgesicles

Make your own creamy, dreamy, vegan fudgesicles with 4 ingredients and 5 minutes of your time!  A delicious and healthy frozen treat that is absolutely irresistible!

Of all popsicles, the Fudgesicle has always been the queen for me; it can be licked or bit or slurped – whatever your heart desires, and still each taste yields pure chocolatey richness.   Yummmm!

Added bonuses with this non-dairy Vegan Fudgesicle recipe –

• coconut milk makes these vegan popsicles even creamier than their dairy nemesis
• no refined sugar is needed
• they’re gluten-free
• Did I mention how crazy easy these are to throw together?!

How to make Vegan Fudgesicles:

Add Cocoa powder, canned coconut milk, maple syrup, vanilla extract, and a pinch of salt to a medium sized mixing bowl (Photos 1 & 2).

Whisk all ingredients together until completely smooth (Photo 3) and pour carefully into your favorite popsicle mold (Photo 4).  Freeze for at least 4 hours or overnight.  Enjoy!

How many popsicles does this recipe make?

This recipe makes about 1 1/2 cups of vegan Fudgesicle mixture – just enough to fill five popsicle sections in my popsicle mold.

What is the best popsicle mold?  

I actually have a couple of different kinds of popsicle molds.  I waffle between liking the re-usable plastic stick molds, and the replaceable wooden stick mold as pictured in this recipe.  I’m currently using this Norpro Frozen Ice Pop Maker, and I like it because it is compact, and yet I can make ten pops at a time if I want!!  Oh, and it’s cheap – that’s always good, right?

How to get your popsicles out of the mold:

Getting your popsicles to release from the mold can sometimes be a trick.  You can:

• A) Fill a dish large enough to hold the popsicle mold with hot tap water.  Immerse the popsicle mold into the water most of the way (don’t let water seep into the top of the mold and spoil everything!) and hold it there for about 30 seconds.  Attempt to remove a popsicle from mold gently, returning to the water for a few more seconds if necessary.
• B) Run the lower part of the mold under hot running water for 2+ minutes to loosen the ice pops.  Test for release and repeat for a few more seconds if necessary.

How to store your popsicles:

The best part is that you can make these vegan fudgesicles up to a month ahead, and just keep them in your freezer until ready!  Voila!  Usually my fudgesicles are a bit moist after removing them from the mold.  If you want to freeze them for later, you can lay them out on a tray covered in parchment or wax paper, return to the freezer to solidify for 10 minutes or so, and then put them all in a bag or container together once they are frozen solid.

Here are some other yummy vegan desserts you might enjoy:

• Vegan Strawberry Coconut Ice Cream
• Mint Chocolate Chip Popsicles
• Amazing Vegan Cheesecake
• Vegan Key Lime Pie

If you’ve tried this Vegan Fudgesicle or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what this blueberry farm girl is keepin’ busy doing!!!

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Vegan Fudgesicles

These ultra creamy Vegan Fudgesicles are 4 ingredient wonders created with a coconut milk and cocoa powder base. Aside from a simple popsicle mold, no actual cooking or fancy tools required!! Gluten-free and refined sugar-free.

5 from 9 votes

Print Comment

Course: Dessert

Cuisine: American

Keyword: vegan fudgesicles

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 5 people

Calories: 168kcal

Author: Rebecca

Ingredients

• 1/2 cup Cocoa Powder
• 1 cup Coconut Milk canned
• 1/2 tsp Vanilla Extract
• 1/3 cup Maple Syrup
• pinch Salt

Instructions

• Add Cocoa powder, canned coconut milk, maple syrup, vanilla extract, and a pinch of salt to a medium sized mixing bowl.
• Whisk all ingredients together until completely smooth and pour carefully into your favorite popsicle mold.  
• Freeze for at least 4 hours or overnight.  Enjoy!

Notes

Total time in the recipe does not include time to freeze.

HOW MANY POPSICLES DOES THIS RECIPE MAKE?

This recipe makes about 1 1/2 cups of vegan Fudgesicle mixture – just enough to fill five popsicle sections in my popsicle mold.

WHAT IS THE BEST POPSICLE MOLD?  

I actually have a couple of different kinds of popsicle molds.  I waffle between liking the re-usable plastic stick molds, and the replaceable wooden stick mold as pictured in this recipe.  I’m currently using this Norpro Frozen Ice Pop Maker, and I like it because it is compact, and yet I can make ten pops at a time if I want!!  Oh, and it’s cheap – that’s always good, right?

HOW TO GET YOUR POPSICLES OUT OF THE MOLD:

Getting your popsicles to release from the mold can sometimes be a trick.  You can

• A) Fill a dish large enough to hold the popsicle mold with hot tap water.  Immerse the popsicle mold into the water most of the way (don’t let water seep into the top and spoil everything!) and hold it there for about 30 seconds.  Attempt to remove a popsicle from mold gently, returning to the water for a few more seconds if necessary.
• B) Run the lower part of the mold under hot running water for 2+ minutes to loosen the ice pops.  Test for release and repeat for a few more seconds if necessary.

HOW TO STORE YOUR POPSICLES:

The best part is that you can make these vegan fudgesicles up to a month ahead, and just keep them in your freezer until ready!  Voila!  Usually my fudgesicles are a bit moist after removing them from the mold.  If you want to freeze them for later, you can lay them out on a tray covered in parchment or wax paper, return to the freezer to solidify for 10 minutes or so, and then put them all in a bag or container together once they are frozen solid.

Nutrition

Serving: 1g | Calories: 168kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 9g | Sodium: 10mg | Potassium: 279mg | Fiber: 3g | Sugar: 13g | Vitamin C: 0.5% | Calcium: 4.3% | Iron: 14.9%