Desserts

Dairy Free Fudge Pops

Dairy Free Fudge Pops are a quick, easy and actually healthy dessert recipe. This no bake treat comes together in minutes and tastes amazing all month long. Made with only four simple ingredients and is both dairy free, vegan, plant based and gluten free!

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four dairy free fudge pops sitting on a marble plate with a white linen towel in the background.

why you’ll love this recipe

  • Dairy Free Fudge Pops are incredibly easy to make!
  • They come together in just a few minutes, the longest part is waiting for them to set in the freezer.
  • Made with only 4 simple and wholesome ingredients.
  • As written, this recipe is nut free, vegan, plant-based, dairy free, gluten free and grain free!
  • Full of healthy fats from the coconut cream and tahini!
  • You can use any type of nut or seed butter.
  • Perfect for the summer!
  • Made with coconut sugar making this recipe free from any refined sugars.
  • Check out these s’mores fudge bites for another great recipe!

ingredients and Substitutions

all the ingredients that you need to make these fudge pops.

These are the main ingredients and substitutions for Dairy Free Fudge Pops. Be sure to scroll down to the recipe card at the bottom of this page for a full list of ingredients and instructions.

This recipe uses canned coconut cream which gives these fudge bars that creamy texture. You may also use full fat coconut milk from the can as well. Regular milk or a nut milk alternative from a carton will not work the same.

Coconut sugar keeps this recipe free from any refined sugars, however you can also use cane sugar, maple syrup, agave or date syrup in replace. Please be aware changing any ingredient may result in a slightly different texture.

Cacao powder is what gives these fudge pops that deep and rich chocolate flavor. You may substitute coco powder.

You can use regular tahini or chocolate tahini for a more enhanced flavor. Otherwise, you can use any type of nut or seed butter.

how to make

ONE: In a blender, add in all the ingredients and blend until smooth and creamy.

TWO: Pour mixture into silicon popsicle molds, cover and add in the sticks. Freeze for a minimum of 8 hours or overnight.

THREE: Remove and enjoy!

a close up of two vegan fudge pops sitting on a plate.

Tips and tricks

Make sure ingredients are really well incorporated for a smooth and creamy popsicle.

Use chocolate tahini or nut butter for a more enhanced flavor.

A silicon mold makes removing the popsicles much easier!

How to serve and store

Serve these fudge pops on their own or enjoy with a cut of coffee. These taste great for a late night sweet snack or dessert.

Keep them stored and covered in the popsicle molds and just remove them as you are ready to enjoy. These fudge pops will stay fresh up to one month!

Taste and Texture

These dairy free fudge pops are not overly sweet but instead perfectly sweet.

They are creamy, fudgy and have the most amazing texture.

frequently asked questions

Can I use regular coconut milk instead of coconut cream?

No, you will not get the same result. It needs to be coconut cream from a can.

What can I used instead of tahini?

Any type of nut or seed butter will work. I would recommend cashew, almond, macadamia or oat butter.

How long will these fudge pops last for?

Up to one month in the fridge when stored properly!

other recipes you may like

If you make these Dairy Free Fudge Pops, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Dairy Free Fudge Pops

Dairy Free Fudge Pops are a quick, easy and actually healthy dessert recipe. This no bake treat comes together in minutes and tastes amazing all month long. Made with only four simple ingredients and is both dairy free, vegan, plant based and gluten free!
4.3 based on 3 reviews
PIN RECIPE
PREP TIME:
10 minutes
COOK TIME:
8 hours
Author - Hannah

Ingredients

  • 1 13.5oz can of coconut cream.
  • 1/2 cup tahini see notes above, may sub any other nut butter.
  • 1/4 cup cacao powder.
  • 1/4 cup coconut sugar.

SCALE:

1X

YIELDS:

6 servings

Directions

  1. To start, add in the coconut cream (solid parts only), tahini, coconut sugar, and cacao powder t0 a blender.
  2. Next, blend for a minute or so or until the ingredients are really well combined.
  3. Pour the mixture into popsicle molds, I used this one from amazon, add in the sticks, cover and place in the freezer to harden. I recommend overnight or at least for 8 hours.
  4. Remove from the freezer and the molds and enjoy!

Notes

  • Make sure ingredients are really well incorporated for a smooth and creamy popsicle.
  • Use chocolate tahini or nut butter for a more enhanced flavor.
  • A silicon mold makes removing the popsicles much easier!

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4.3 based on 3 reviews

Leave A Comment And Rate This Recipe!

Rating:

Hi Tiffany! That’s great to hear, i’m so glad you enjoyed them! Thanks so much for the rating and comment! xx

haha thanks Jen. I am a one man show and run this entire business by myself. Definitely not perfect!

Delicious! I had canned coconut milk instead of cream. Came out GREAT! I will be making these at least once a week this summer. Childhood memories with controlled sugar.

Hi Donna! That’s awesome!! I’m so happy to hear you enjoyed them. Thanks for your comment and rating!! xx

I am not a chocolate lover but these are fantastic-gonna try your other chocolate tahini flavor next!!

Back again to say I made these for the SECOND TIME in a WEEK (yeah, we’re obsessed lol). Last time I used sunbutter (sunflower seed) instead of tahini bc I was out. It was good but this time I used tahini and it was better! So stick with Hannah’s recipe because she knows what she’s doing 😉