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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.
Always.
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.
Ingredients
- 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
Chocolate Shell
- 6 ounces semi-sweet or milk chocolate, chopped
- 1 tablespoon coconut oil
Instructions
- 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!
Notes
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.
I’m excited to try these, but I have a question after reading the comments: I have a 13.5 fl oz can of classic, unsweetened coconut milk, Field Day Organic brand. I also have a 5.4 fl oz can of coconut cream. After reading the recipe I thought, OK, shake the can of milk to incorporate the cream and go from there. But now I’m wondering if I’m supposed to skim the cream off two cans of milk (or get more of the little cans) to get the needed amount of cream only?
Hey Sah,
For this recipe you want the full can of coconut milk, so the cream and liquid part! I hope you love the recipe, please let me know if you have any other questions! xTieghan
These fudge pops are delicious and so easy to make! Thank you Tiegan???
Thank you Mary! xTieghan
This looks so chocolatey and yummy! Can’t wait to try it on my own, hope it comes out just as good. xo https://coffeebrewmag.com
Thank you so much Shevy!! I am so glad this turned out so well for you! xTieghan
Made these yesterday as we were having some friends over who are vegan. THEY ARE AMAZING! So easy and so delicious. Love it with the little sprinkle of sea salt. Thanks for sharing!
Thank you Lara!! I am so glad this turned out so well for you!! xTieghan
These look A-Mazing!! And your ingredients list is perfect. My husband will love these, too! Trying this SOON!!
Thank you Jenna! xTieghan
holy hell!! These are SO good! And so easy and straight forward. My popsicle mold only holds 4 so I halved the recipe and I’m about to go in for a second round. I feel a little like a magician because they don’t taste vegan at all. You’re telling me I could’ve been adding magic shell to everything in my life with 2 simple ingredients?? They are also super creamy! Full disclosure, I added a small can of coconut cream to the liquid and I don’t regret for a second. Thank you!
Wow I am so happy these turned out so amazing for you! Thank you so much for trying these! xTieghan
Do you only skim the top of the coconut milk to get the cream and discard the water to get 3 cups? Or do you mix the can together to measure out 3 cups?
Hey Lauren,
I would recommend buying a full can of coconut cream! I hope you love the recipe, please let me know if you have any other questions! xTieghan
So no joke, the second these went live last week I ordered new popsicle molds because my last ones bit the dust. They came yesterday and within five minutes I was making these pops! Once again another winner! I made these yesterday and my boyfriend and I devoured them last night! I can’t wait to have another today–for these hot Chicago days we’ve been having I can’t think of anything better! I love how indulgent they taste but not overly so. I didn’t do the chocolate shell this time, but maybe today I will have to give it a go!
Wow yes yes yes!! I am so glad you loved these, Susan! Thank you so much! xTieghan
can maple syrup be replaced by honey?
Hey Lily,
Yes you can do that! I hope you love the recipe, please let me know if you have any other questions! xTieghan
These look so yummy!!! Chocolate but also refreshing in this HEAT.
Best….Nikki
pastrybynikki.com
Thank you so much Nikki! xTieghan
OMG. Just put them in the freezer, but I don’t know how I am going to wait 4 hours. Already eating the warm leftovers and YUM.
Amazing! I am so glad this recipe turned out so well for you, Kailynn! xTieghan
Once again T, you have done it again! So I have only made the mixture as of right now. I’m still waiting for amazon to deliver my ice cream molds (lol) but I tasted the liquid to see what we are working with. It *literally* tastes like drinking brownie mix. I’m totally going to use this as mix for vegan hit chocolate in the winter. I freaking love you
Ah that is so great to hear! I am really glad this turned out so well for you, Veronica!! xTieghan
My icecream ended up too icy instead of creamy. How can I fix that? Tastes amazing though.
Hey Fatima,
So sorry you had issues with the pops. I am wondering if you adjusted the recipe at all? Did you make sure to use the coconut cream? That part is key to the creaminess as well as the boiling part. I hope this helps for next time, please let me know if you have any other questions! xTieghan
Pop came out amazing, but the shell would not stay on the pop for me. Any suggestions? Thanks!
Hi Tori,
Thanks so much for trying the recipe, I am so sorry you had issues with the shell. I am wondering what kind of chocolate you used? Unfortunately all chocolate melts and sets differently so this could have been your issue. I love using Lindt or Chocolove. I hope this helps for next time:) xTieghan
hi!!! those looks so good….is it possible to get the amounts in grams?…
thanks a lot can’t wait to make them 🙂
Hi Nava! I am so glad you like these! I apologize, but I do not have the amount in grams.. the best I could do is to google the amounts, and I am not sure if it would be completely accurate! I am sorry about that. If you do try these, I hope you love them! xTieghan