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Creamy Chocolate Fudge Pops

The final dish

Butternut bakery

Total Time

30 minutes + 4 hours freezing

Prep Time

30 minutes

Rating

5 out of 5 stars

(1)

Ingredients

8 pops

1 cup (200g) dairy free semisweet chocolate chips (I like Trader Joe’s or Enjoy Life)
1 tbsp coconut oil
1 can (13.5 fl oz) unsweetened full fat coconut milk
1 cup (150g) raw unsalted cashews, soaked
2 tbsp cocoa powder
1/4 cup (80g) pure maple syrup
1 tsp vanilla extract

Desserts Kid-Friendly Beginner Dairy Healthy Vegan Dairy-Free Summer No-Bake Sweet Creamy Blender Microwave Fruits Snacks ...

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Preparation

Inline ingredients (beta)

Cook mode

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Step 1

First, place the cashews in a heat safe bowl and pour over enough boiling water to completely cover them. Allow the cashews to sit for at least 20 minutes to soften and plump up before moving on to the next step.

Step 2

In a heat safe bowl, microwave the chocolate chips and coconut oil in 30 second intervals until smooth. It shouldn’t take more than 90 seconds total. Set aside.

Step 3

When the cashews are soft and tender, drain out the water.

Step 4

In a high speed blender, add the coconut milk, drained cashews, cocoa powder, maple syrup, and vanilla.

Step 5

Blend on high speed for about 3 minutes or until completely smooth. It should look like chocolate milk.

Step 6

With the blender running, pour in the melted chocolate. Keep blending for a few additional minutes to ensure everything is well combined.

Step 7

Fill your popsicle molds of choice. I used eight 6oz paper cups, but you can also use a silicone popsicle mold.

Step 8

If using the paper cups, evenly distribute the pudding between each cup. Cover each cup with a small square of foil and then puncture a hole in the center of the foil with a small pairing knife.

Step 9

Slide in a popsicle stick and transfer the cups to the freezer to freeze for at least 4 hours or until completely firm.

Step 10

To release the fudge pops, let it sit at room temp for about 15 minutes. Then roll the cup between your hands to warm up the sides. You’ll be able to see a slight release around the sides when looking down into the cup. Pop it out and enjoy!

Chef’s notes

CHOCOLATE CHIPS – The chocolate chips I used were sweetened with sugar. If you’d prefer to make naturally sweetened fudge pops, opt for stevia sweetened dark chocolate chips or unsweetened dark chocolate. Then play around with the amount of maple syrup for your desired sweetness. Up to 1/2 cup of maple syrup can be used in this recipe.

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