Coconut Dark Chocolate Fudge Popsicle’s
Although these fudge popsicles are different than the traditional pops, they are still super delicious and perfect for summer! Their whole-food ingredients make them the perfect after-swim snack! They’re creamy, chocolatey, and oh-so-good! If dark chocolate isn’t quite your thing, just swap the dark chocolate for semi-sweet or milk (just remember, if you’re wanting to keep them dairy-free, make sure you buy chocolate that doesn’t contain milk).
(Note: Recipe makes about 12 Popsicle’s)
What You Need:
1/4 + 2 TBSP dark chocolate chips (you can use chopped chocolate, too)
1/3 c coconut sugar (can sub with white)
2 1/2 TBSP arrowroot powder (can sub with corn starch)
1/4 c cocoa powder (can also use raw cacao powder)
1 can full fat coconut milk
1 3/4 c plant-based milk (almond, soy, cashew – pick your favorite!)
1 pinch salt
1 1/4 tsp vanilla extract
Popsicle mold & sticks
What You’ll D0:
Mix coconut sugar, arrowroot powder, cocoa powder, and salt. Set aside.
In separate bowl, mix milks. Set aside. (Or, you can skip this set and just pour them in later on if you’d like)
In large saucepan (pick one that you can easily pour from), melt chocolate on lowest heat setting, stirring constantly. Once melted, add the dry ingredients and the milks, and stir until thickens (about 10 mins). Remove from heat and stir in vanilla.
Set aside to cool for about 10-15 mins, then pour into popsicle molds.
Place in freezer for 30 mins then place sticks. Allow to freeze at least 4 hrs (overnight also works), or until set, then remove.
To remove, run room temp water over all of the molds for about a minute. Pull each popsicle out from the mold and use parchment paper to separate each popsicle. Freeze in large ziplock baggie or airtight container for up to 3 months (although they won’t last that long! :)).