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.
pinchSalt(or try a pinch of cayenne pepper for a kick of spice!)
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!
Total time in the recipe does not include time to freeze.I love these popsicle molds.
HOW MANY POPSICLES DOES THIS RECIPE MAKE?
This recipe makes about 1 ½ cups of vegan Fudgesicle mixture – just enough to fill five popsicle sections in my popsicle mold.
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.... or
B) Run the lower part of the mold under hot running water for a few seconds 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.