This post may contain affiliate links, please see our privacy policy for details.

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!

overhead photo of Creamy Vegan Chocolate Fudge Pops

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.

prep photo of Creamy Vegan Chocolate Fudge Pops before adding chocolate magic shell

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.


action photo of dipping Creamy Vegan Chocolate Fudge Pops in chocolate magic shell

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.

action photo of Creamy Vegan Chocolate Fudge Pops being dipped in chocolate

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…

side angled photo of Creamy Vegan Chocolate Fudge Pops

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!

three quarters close up photo of Creamy Vegan Chocolate Fudge Pops

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.

side angled close up photo of Creamy Vegan Chocolate Fudge Pops

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!

side angled close up photo of Creamy Vegan Chocolate Fudge Pops with bite taken out of pop

Looking for other chilled summer dessert recipes? Here are a few ideas: 

No Fuss Healthy Coconut Tart

Homemade Vegan Twix Bars

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

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 4 hours 20 minutes
Servings: 9 pops
Calories Per Serving: 154 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now


Chocolate Shell


  • 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!


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. 
View Recipe Comments

side angled horizontal photo of Creamy Vegan Chocolate Fudge Pops

You May Also Like

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    I LOVE these! I rolled my bars around in a mixture of flakey sea salt, crushed almonds and sweetened shredded coconut after dipping them in dark chocolate.

    Cannot wait to try your peanut butter granola popsicles next!!

    1. Hey McKenna,
      Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! Have a wonderful day:) xTieghan

  2. Question, if I’m allergic to coconuts, and I don’t care if these are vegan, how would you substitute? Also, what are your favorite molds? Thanks!

  3. Do you think it would be possible to sub the instant coffee with coffee extract? Dying to make these but don’t want to run to the store 🤗

    1. Hey Kate,
      You can just omit the instant coffee, but sure coffee extract would probably work just fine as well! I hope you love the recipe:) xTieghan

  4. I was wondering if you have ever made a vanilla white chocolate version of this recipe? I am probably one of 5 people on the planet that doesn’t like regular chocolate.

  5. Could I skip the chocolate in this recipe? Both times? As I am not to eat sugar currently. Or do you have any sugar free ideas for substitutions? Thank you!

  6. Very excited to try this recipe! If I didn’t want to use coffee in the recipe, is there a replacement I could try?

    1. Hey Cara,
      You can skip the instant coffee powder. I hope you love the recipe, please let me know if you give them a try! xTieghan

  7. I am so excited to make these!
    So do you use the whole can of coconut milk and the cream? What kind of chocolate is the best for the shell? Something that’s cheap. Would Nestles chocolate chips work???

    1. Hey Rachel,
      Yes, you will want to use the whole can of milk and cream. I love using Chocolove or Lindt for my chocolate. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  8. 5 stars
    Tieghan these were superb! I skipped the chocolate shell because they were already so rich without it. I bought popsicle molds just so I could make this recipe! Thank you.

    1. Hey Rachel,
      I like to use Chocolove or Lindt. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. 5 stars
    Wow wow wow. I have been captivated by this recipe since you posted it and we made it yesterday—the same day the freezer pop molds arrived in the mail. I prepared this recipe with my 3-year-old kiddo and that is always a treat, especially during these trying times. The pops came out delicious! I could definitely taste the coconut milk flavor, and we both love that. The magic shell was a flop likely since I was running low on chocolate, and so I used the chocolate/coconut oil warm mixture in my coffee this morning instead, so that was a win. Yes, you read that right, my kiddo had the fudge pop after cereal this morning 🙂

    I love the pops without the shell, and since we used a salted almond dark chocolate in the pops we had the pleasure of the salty and chocolate. Thank you for sharing your art and cuisine!

    1. Wow perfect! I am so glad these turned out so well for you both, Julie!! Thank you so much for trying them! xTieghan

  10. I just made these and they are in the freezer so haven’t had a taste yet. However, I’ve been reading the comments and am confused. The ingredients call for “3 cups canned full-fat coconut milk“ yet your comments keep saying to use coconut cream? Can you clarify.

    1. Hey Louise,
      You are using 3 cans of full fat coconut milk, so the liquid part and the cream part. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  11. I made these a couple days ago, and they were the best I’ve ever had! Subbed tapioca flour since I’m allergic to corn starch and these pops were out of this world delicious. My three little nephews just loved them – me too!

  12. Hello, Tieghan! I am a new follower via a recommendation from a friend. So far I am LOVING all the recipes. I have a general question- I follow you on Instagram and love watching the cooking videos on your stories. Is there a way to access the videos when I’m ready to make the recipe?

    1. Hey Blayre,
      Thanks so much for your kind message! Unfortunately unless I save the video to highlights there is not another way to access them. xTieghan

    1. Hey Nicolle,
      You can simply omit the instant coffee powder. I hope you love the recipe, please let me know if you have any other questions! xTieghan