These homemade Creamy Vegan Chocolate Fudge Pops are the healthier summer dessert we all need to have stashed away in our freezers. Made simply with just eight pantry staple ingredients…creamy canned coconut milk, maple syrup (for sweetness), plenty of chocolate, vanilla, and a pinch of salt. It does not get simpler. Each bar is finished off with a dip into a homemade “magic shell.” Put everything together and you have a fudge pop that’s chocolatey, rich, extra creamy, and so very delicious. These pops are everyone’s favorite, from kids to adults. The perfect summer dessert to keep stocked in the freezer for the hottest days of the year. PS. You’d never guess that these are vegan!
What was your go-to summer frozen dessert as a kid? I guess I had few, simple chocolate ice cream definitely being one of them, but another favorite?
Chocolate Fudge Popsicles. Anyone else?
For years my mom would buy those fat-free chocolate fudge popsicles. I used to love them. Little did I know how much I was missing out. Looking back those pops were overly sweet, kind of icky, lacking in creaminess, and honestly pretty flavorless. Harsh, but also just the truth.
I guess because they were an easy freezer reach and a quick fix sugar rush they were appealing to me.
As a kid, I just didn’t know any better. But these days I know a little more. Which brings me to these easy, vegan, fairly healthy, so insanely creamy, delicious homemade chocolate fudge pops.
These are kind of like those store-bought chocolate fudge popsicles, but then they’re not. These popsicles are made on the healthy side, they’re vegan (or easily made vegan), so creamy, and finished with a bit of “magic chocolate shell”. Because when in doubt, always add that second layer of chocolate.
The quick and simple details.
These pops are really pretty easy. You need only eight ingredients…canned coconut milk, maple syrup, cocoa powder, cornstarch, instant coffee (which is optional but I highly encourage you to use it), dark chocolate (or vegan chocolate chips, if needed), and vanilla.
These are all ingredients I have in my pantry right now. Perfect for creating these popsicles at a moment’s notice without any trips to the store.
So, step one. Combine everything but the vanilla in a pot, bring to a gentle boil, and whisk until creamy and thickened. Remove from the heat and now add that vanilla.
Step two. Divide the creamy coconut chocolate mixture between popsicle molds. I used these molds, but have just used paper Dixie cups in the past too.
If you don’t have either popsicle molds or Dixie cups here’s another option. Spread the mix out into a square brownie pan, freeze, then cut into rectangles, insert popsicle sticks and freeze again.
Step three. Freeze until firm.
And finally, step four…
Dip into more chocolate, eat…enjoy.
Next, make the “magic shell.” Mix melted chocolate with coconut oil until smooth. You now have a “magic shell.” Dip each pop into the magic shell.
At this point, you can lick away…or keep in the freezer to enjoy later. Which yes, you should always have a number of these on hand, stashed away in the freezer for when in need!
So, why are these better than store-bought?
There are so many reasons…
Most importantly, these pops are actually creamy, actually have real chocolate, and they’re made so much healthier with coconut milk and only a touch of maple syrup to sweeten.
The addition of instant coffee doesn’t add much of any coffee flavor, but it helps to highlight the rich creamy chocolate. It’s truly just delicious.
And then there’s that extra layer of chocolate. Is it needed? Nope, but come on. If you ever have the option to add another layer of chocolate, you add it. The more chocolate the better.
I love keeping these in the freezer for an afternoon snack or late night dessert.
Yes, yes, let’s take some time to do a little Friday popsicle making. It’s summer, so we all could use a frozen creamy dessert to welcome in the weekend. We just do. And these are healthier, so there’s nothing not to love!
Looking for other chilled summer dessert recipes? Here are a few ideas:
Peanut Butter Brownie Ice Cream Bars
Lastly, if you make these Creamy Vegan Chocolate Fudge Pops be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Homemade Creamy Chocolate Fudge Pops
Servings: 9 pops
Calories Per Serving: 394 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 3 cups canned full-fat coconut milk (or whole milk)
- 1/4 cup maple syrup
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1 tablespoon instant coffee powder
- 6 ounces dark or semi-sweet chocolate, chopped (using vegan, if needed)
- 1/2 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 6 ounces semi-sweet or milk chocolate, chopped
- 1 tablespoon coconut oil
- 1. In a medium size pot, whisk together the coconut milk, maple syrup, cocoa powder, cornstarch, instant coffee, and salt. Add the chopped chocolate. Set the pot over medium-high heat and cook, stirring constantly, until the mixture thickens and the chocolate has melted, about 8-10 minutes. Remove from heat, whisk in the vanilla. Let cool 5 minutes. 2. Evenly divide the chocolate mix between 8 popsicles molds. Insert popsicle sticks. Freeze until firm, 4 hours or overnight. 3. To make the chocolate shell. Melt the chocolate and coconut oil together in the microwave. Cook on intervals, stirring every 30 seconds until smooth. Let cool 10 minutes. Remove the pops from the freezers and cover in chocolate. Keep in the freezer until ready to eat!
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To Remove the Pops from the Molds: To remove the popsicles run the mold under hot water for 10 seconds and then pull the popsicles out of the molds. If you Don't Have a Popsicle Mold: just use paper dixie cups! For the Chocolate: if you are vegan, make sure to use a vegan chocolate bar.
My kids and I loved these!!! So easy to make and delicious.
Amazing!! I am thrilled that this dish was a hit, thanks a lot for trying it out! xTieghan
Can you taste the maple syrup in these? I don’t like the taste of it with most stuff so I’m wondering if I could use regular sugar. Thanks!
Nope, the chocolate overpowers the maple;) Let me know if you give the recipe a try, I hope you love it! xx
Thank you so much for this great Chocolate Fudge Pop recipe! I tried it and my fudgicles turned out absolutely delicious. For a more chocolate flavor, I added an extra tablespoon of powdered chocolate and for extra flavoring, I added about a teaspoon of cinnamon and 1/4 teaspoon of nutmeg. I did not have expresso coffee powder so I used 3 Tablespoons of home brew coffee. For the thickening agent, I added 1 tablespoon of Birds Custard Powder and 3 egg yolks. I did not have a fudgicle maker so I cut the tops off of 8 juice packages and put the popsicle sticks into the Chocolate Fudge Pops after about 2 hours of freezing! I left the pops overnight to thoroughly freeze. To easily remove the pops I dip them in a glass measuring cup of hot water for about 30 seconds. When the pop begins to melt off from the sides, with a bit of a tug they easily slide out of the package! The chocolate flavor was already intense so I decided not to coat them with extra chocolate! I have made this recipe a keeper after the first bite!
Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Thanks for sharing what worked well for you. Have the best week:) xTieghan
Hi, do you think these would work just as ice cream in an ice cream churner?
Sorry, I have never tried that, so I am honestly not sure. Let me know if you give the recipe a try, I hope you love it! xTieghan
So delicious and easy to make!
Wonderful! Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great weekend! xTieghan
Wow, Tieghan! Looks delicious! I will make myself a present and bake this for my birthday 😀
Lol thanks Katharina! I hope you love the recipe! xTieghan
I wasn’t sure my family would love the coconut milk and I had never made popsicles before so I made a half batch of these as a test. That was a huge mistake! These were gone in no time! So delicious, took almost no time to make, and the hardest part about this recipe was waiting for the popsicles to completely freeze! I bought popsicle molds for this recipe and now I am on to making more of these 🙂
Your recipes never disappoint! Always such a huge hit in my family and I tell everyone I know about your website and have gotten a few people hooked.
Awesome! So so glad to hear that this recipe was enjoyed, thanks for making it! xxTieghan
These are amazing! I made them using a biodegradable paper cup and used a paper straw instead of popsicle sticks because I didn’t have any molds or sticks. They looked different but were FABULOUS! made with dark chocolate and dipped in milk chocolate. Amazing. Next time I will try dark and dark to make them dairy free! Thank you for another great recipe Tieghan!
Wonderful! I am thrilled to hear that this recipe was enjoyed. Thanks a bunch for giving it a try! xTieghan
Excellent! I made w coconut milk and was worried I wouldn’t like…not a problem. The texture was silky creamy and just like popsicle fugcycles but w a richer flavor! I used milk chocolate chips and loved. It’s so good on it’s own one doesn’t need the final choc dip! Thanks for a fun recipe, now I want more flavors ( creamsicles, banana ) to use those fun molds!
Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! Have a wonderful day:) xTieghan