Desserts
Vegan Fudge Popsicles
**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.
Why You’ll Love This Recipe
- Vegan Fudge Popsicles 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 vegan, plant-based, dairy free, gluten free and grain free!
- Full of healthy fats from the coconut cream and almond butter!
- You can use any type of nut or seed butter.
- Can easily be made nut-free with the use of tahini, sunflower seed butter or oat butter.
- Perfect for the summer!
- Made with coconut sugar making this recipe free from any refined sugars.
- Check out the my classic fudge pops for another great idea!
Ingredients And Substitutions
These are the main ingredients and substitutions for Vegan Fudge Popsicles. 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.
I just creamy all natural almond butter, but you can use any type of nut or seed butter such as cashew butter, hazelnut butter, oat butter, tahini or sunflower seed butter.
Once frozen, these bars are dipped in melted dark chocolate that have chunks of hazelnuts mixed in. Alternatively you can use pistachios, almonds, or any other nut.
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 3-4 hours or until firm.
THREE: Once ready, melt dark chocolate and then mix in chopped hazelnuts. Then, remove the popsicles from their container and dip them in the chocolate. Place them on a baking sheet that’s lined with parchment paper and pop them in the freezer once more until firm 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.
Use a silicon mold for best results. I like this one as well.
How To Serve And Store
Serve these fudge pops on their own or enjoy with a cup 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, fudgey and have the most amazing texture.
Frequently Asked Questions
YES! with the use of tahini, oat butter or sunflower seed butter.
No, you will not get the same result. It needs to be coconut cream from a can.
Up to one month in the fridge when stored properly!
Other Recipes You May Like
- Dairy Free Fudge Pops
- S’mores Fudge
- Chocolate Pretzel PB Fudge
- Pomegranate Chocolate Bark
- Dark Chocolate Almond Butter Cups
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!
