Easy Chocolate Fudge Ice Pops made with vegan and gluten-free ingredients. These are such a delicious healthier alternative to the classic chocolate fudge pops we grew up eating!
Next up on the the copycat ice cream pop line up: CHOCOLATE FUDGE POPS!!! One of my favorites growing up. Creamy, chocolate and absolutely delicious. Except this recipe is 100x healthier than the ones you find at the store (scroll below for ingredients!!)
My 3 year old and his friends love these too and hot tip: leave some batter in the fridge and spoon like a chocolate mousse. It is SO GOOD!
I cannot wait to hear what you think of this!! Don’t forget to tag me on Instagram and Tiktok if you try it.
What ingredients you need to make vegan chocolate fudge ice pops:
- Dark chocolate – about 2 bars of dark chocolate
- Coconut oil – to help melt the dark chocolate down
- Full-fat coconut milk – the creamier the milk the better but you can also use another non-dairy milk alternative
- Cacao powder – or you could use cocoa powder if that’s easier too
- Maple syrup – I reobcmend this over another sugar option as it’s more neutral in these ice pops. Honey would be overpowering in my opinion!
How to make homemade chocolate fudge pops:
- Melt the dark chocolate and oil in a microwave safe bowl or over the stovetop in a pot
- Add the coconut milk, cacao powder, maple syrup and vanilla extract to a blender then pour in the melted chocolate and blend
- Fill the ice pop molds and cover then add to freezer to set overnight
- Remove from freezer and pop out of molds and enjoy! I like to keep mine in a freezer bag so I can reuse the ice pop molds but you can also store in them too
FAQs on making homemade chocolate fudge pops:
- What is in an actual fudge pop? A whole lot of ingredients that I prefer not to eat daily! A traditional fudge pop: NONFAT MILK, MALTODEXTRIN, SORBITOL, POLYDEXTROSE, COCOA PROCESSED WITH ALKALI, WHEY, PALM OIL, LESS THAN 1% OF: TRICALCIUM PHOSPHATE, CELLULOSE GEL, MONO AND DIGLYCERIDES, CELLULOSE GUM, MALTED BARLEY EXTRACT, SALT, GUAR GUM, ASPARTAME*, POLYSORBATE 80, ACESULFAME POTASSIUM, POLYSORBATE 65, CITRIC ACID, CARRAGEENAN, NATURAL AND ARTIFICIAL FLAVOR, LOCUST BEAN GUM, CARAMEL COLOR. (crazy)
- Can you use any dark chocolate to make these? Yes but I prefer using a dark chocolate with no other additives or soy
- How long do these stay good for in the freezer? Up to 3 months!!
A few other delicious and healthier ice pop recipes to make:
Copycat Frozen Reese’s Dessert Bars
4-ingredient Strawberry Shortcake Ice Cream Bars
Copycat Good Humor Toasted Almond Bars
Easy Chocolate Fudge Ice Pops (vegan)
Easy Chocolate Fudge Ice Pops made with vegan and gluten-free ingredients. These are such a delicious healthier alternative to the classic chocolate fudge pops we grew up eating!
Yield: 4 1x
Ingredients
- 150 grams of dark chocolate (about 2 bars)
- 1/2 tablespoons coconut oil
- 1 13.5-ounce can full-fat coconut milk
- 2 tablespoons cacao powder
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
Instructions
- Melt the dark chocolate and oil in a microwave safe bowl or over the stovetop in a pot
- Add the coconut milk, cacao powder, maple syrup and vanilla extract to a blender then pour in the melted chocolate and blend
- Fill the ice pop molds and cover then add to freezer to set overnight
- Remove from freezer and pop out of molds and enjoy! I like to keep mine in a freezer bag so I can reuse the ice pop molds but you can also store in them too
Notes
*Store in freezer for up to 3 months
Share this recipe
Paula
Just buying the molds now. Excited to make. Could I substitute reduced fat coconut milk instead of full fat?
Rachel
yes any non dairy milk works!
Jennifer
Hi! We have coconut allergies. Could we use rice milk or almond milk? And olive oil instead of coconut oil?
Rachel
i’d recommend avocado oil for neutral flavor and almond milk!
jen
thank you so much! actually allergic to avocado too. only safe oil is olive. I guess its worth a try?
Rachel
for sure!!
Kelley Martin
I know this is a vegan recipe, buy I want to use raw milk for the protein content. Will it work? Or give it a different texture?
Rachel
yes it should work!!!
T
These are so so good! I used chocolate chips vs chocolate bars, next time I’ll try bars l just didn’t have any on hand. Definitely recommend!
Rachel
love!!!
Kiera
So glad to find a vegan recipe with chocolate and not just cocoa powder.
Rachel
thank you!!
Elaine
Can you use dark chocolate chips weighed out on a scale?
Rachel
yes totally!
Sarah
Hi is this coconut milk from a can or just the normal coconut milk you’d have in the fridge for dsy to day use?
Rachel
great question!! either works but i prefer can for creaminess
Heidi Waters
So simple to put together, and yet so delicious, enjoyed by all who tried them. We added chopped strawberries, raspberries would be great too. Will repeat this fabulous recipe !
Rachel
woohoo!!
Jessica
Ended up having more than fit into four molds. Put the excess in the fridge to refill molds. It was delicious as a stand alone and could be used as a mousse with some whipped cream.
Pops were great too though!