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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!

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.

Always.

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.

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Ingredients

Chocolate Shell

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. 

side angled horizontal photo of Creamy Vegan Chocolate Fudge Pops

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Comments

  1. 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!

    1. Hey Karin,
      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

    1. Hey Larissa,
      Wonderful! Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great weekend! xTieghan

  2. Wow, Tieghan! Looks delicious! I will make myself a present and bake this for my birthday 😀

  3. 5 stars
    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.

    1. Hey Anna,
      Awesome! So so glad to hear that this recipe was enjoyed, thanks for making it! xxTieghan

  4. 5 stars
    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!

    1. Hey Sandi,
      Wonderful! I am thrilled to hear that this recipe was enjoyed. Thanks a bunch for giving it a try! xTieghan

  5. 5 stars
    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!

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

  6. 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

  7. 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!

  8. 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

  9. 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.

  10. 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!

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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

  16. 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!

  17. 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

  18. 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?

    1. 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

  19. 5 stars
    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!

  20. These look A-Mazing!! And your ingredients list is perfect. My husband will love these, too! Trying this SOON!!

  21. 5 stars
    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!

  22. 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?

    1. 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

  23. 5 stars
    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!

    1. Hey Lily,
      Yes you can do that! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  24. 5 stars
    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.

  25. 5 stars
    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

    1. 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

    1. 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

  26. hi!!! those looks so good….is it possible to get the amounts in grams?…
    thanks a lot can’t wait to make them 🙂

    1. 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

  27. Totally made these tonight after finding I had all the ingredients AGAIN! You make such fancy edibles so accessible and fun! These were a huge hit! The espresso is a perfect undertone and it’s not too sweet but the crunch of the semi sweet magic shell
    Shares the spotlight. I shared these with our dinner guests and there was just silence slurping 😍😍

    1. Hey,
      I haven’t tried that but I am sure it would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  28. Fudgsicles were my all time favorite Popsicles! Going to make this weekend.. Can I sub honey for the maple syrup? Also, since you only use the cream top from coconut milk, can I ask what do you do with the rest? Ideas to use the left over liquid?

    1. Hey!
      Yes honey will work and I like to save the coconut milk for smoothies! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Lisa,
      Yes you can use honey. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Susan,
      I use unsweetened coconut milk. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  29. Hi, how would you suggest refreezing the popsicles with the chocolate shell? Should it be popped back into the same popsicle mould? Thank you!

    1. Hey Rebekah,
      You can lay them flat on a baking sheet or simply wrap in plastic wrap and freeze. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  30. Yayyyy can’t wait to try these!! 🎉
    How do you suggest storing them in the freezer after dipping in chocolate – laying them down on a cookie sheet? Yours kept their form so beautifully! Thanks for the recipe!!

    1. Hey,
      Yes laying them flat is perfect! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Jean,
      You really want to be using the coconut cream for these pops! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  31. I hate to ask a substitute question, but can you sub honey for the maple syrup? I only have pancake syrup and I’m not sure that’ll work. Making these for tomorrow!

    1. Hey Christina,
      Yes that would be okay to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey,
      I would recommend using whole milk! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Christina,
      You could use tapioca starch or arrowroot powder. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Emily,
      Yes those would work, they may not get as creamy though. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  32. 5 stars
    Yay! It’s 1…0… freaking 9 degrees in Southern California today!! 🥵 So seeing your dairy free popsicles pop up was super exciting! Totally making these this weekend. Thank you.

    1. Oh my goodness!! I hope you love these popsicles and hope they cool you down!! Stay safe over there!! xTieghan

  33. 5 stars
    Hard to know which pic to pin when they are all so beautiful!
    For those of us who can’t (or don’t) do dairy but miss the occasional milk choc, have you ever tried the equal exchange brand coconut milk chocolate bars? Think I might use one in this coating. Sounds so yum!
    Thx for this beauty!

    1. Hey Toni,
      I haven’t tested that brand. I hope you love the recipe, please let me know if you have any other questions! xTieghan