Dairy Free Fudge Pops
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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
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!
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
No, you will not get the same result. It needs to be coconut cream from a can.
Any type of nut or seed butter will work. I would recommend cashew, almond, macadamia or oat butter.
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 Instagram, Tiktok or Pinterest!
I made these this weekend and they were such a hit!!
Hi Tiffany! That’s great to hear, i’m so glad you enjoyed them! Thanks so much for the rating and comment! xx
These look great…but you need a proofreader.
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!!
YAYY! i’m so glad you enjoyed them. Thanks for the comment!
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 😉
i’m so glad you enjoyed them, Lexi! thank you for the comment- i’ll have to try the dip next time 😉