Try this super simple recipe for Fudgesicles for the classic creamy, chocolatey flavor without excess sugar. Bonus: There’s a nice dose of cauliflower tucked right inside these homemade fudge pops!
Inspiration struck recently when I had some cauliflower lingering in the fridge and a can of coconut milk. I’ve been in the habit of adding cauliflower to smoothies (which is a great way to serve it up!), but I wanted something a little different…enter Fudgesicles! These creamy pops blend up really easily and have a nice dose of veggies to make them a treat with a bit of nutrition tucked inside.
Dairy-Free Fudge Pops
Most homemade fudge bars call for heating cream or half and half on the stove to thicken it, but since I almost always have a little one underfoot when I’m in the kitchen, that sounded too cumbersome—not to mention the extra time it takes that method to cool before freezing. So I opted for coconut milk instead of dairy milk since it’s so darn creamy straight out of the can…no extra heating required.
TIP: To make these totally dairy-free, use dairy-free chocolate chips.
Ingredients in Fudgesicles
What type of milk is best for this recipe?
You’ll want to use canned coconut milk, the regular kind and not the kind with “light” on the label for the best creamy texture. (That said, if you wanted to make these with dairy milk, I’m sure they’d turn out just fine with whole milk!)
Can I use a different vegetable?
If you want to blend in kale or baby spinach, it would be an option instead of the cauliflower.
TIP: Use raw cauliflower or greens, or frozen raw cauliflower or greens (not cooked!) for the best flavor.
How to Make Fudgesicles Step-by-Step
Here’s a look at the simple method involved in making this recipe.
- Melt the chocolate chips.
- Add all ingredients to a blender.
- Blend super smooth.
- Fill your popsicle mold and freeze until firm.
TIP: Run the popsicle mold under hot water for a few seconds to help loosen it from the pop if needed.
Banana Fudge Pops
You could always add a ripe banana to the mixture for a chocolate banana flavor that would be so delish!
Peanut Butter Fudge Pops
Add 2 tablespoons peanut butter to the mixture in the blender for added protein and creamy flavor.
Best Popsicle Molds
Chocolate Ice Popsicles
This healthy dessert for kids is a fun way to serve up veggies that taste like chocolate. Have the kids help you add the ingredients to the blender so they can see what goes into them, and then watch them be surprised at how much they enjoy the treat!
Tips for Making the Best Fudgesicles
- Use full-fat coconut milk for the creamiest texture.
- Use raw cauliflower to avoid any cauliflower flavor in the pops.
- I prefer these 60% semi-sweet chocolate chips from Ghirdelli for flavor without intense sweetness.
- Taste the mixture when it’s in the blender and add more maple syrup as needed.
- Use ripe banana instead of cauliflower.
- Add 1-2 tablespoons peanut butter for extra flavor.
- To make these totally dairy-free, use dairy-free chocolate chips.
I’d love to hear your feedback if you try this recipe, so please comment below to share.Print
You can freeze these in a favorite freezer pop mold or use small bathroom-size paper or plastic cups and popsicle sticks.
- Place the chocolate chips into a heat-safe bowl and warm in the microwave for 30-60 seconds. Stir to melt. (It’s okay if there are still some chunks.) Let cool for about 3-4 minutes.
- Add chocolate and the rest of the ingredients to a blender.
- Blend very smooth.
- Pour into a freezer pop mold or small paper or plastic cups with popsicle sticks. Freeze for 4-6 hours or until firm before serving.
- Run mold under hot water for a few seconds to help loosen the popsicle to serve.
Store in the freezer in a zip top bag for up to 3 months.
Use full-fat coconut milk for the creamiest texture.
Use raw cauliflower (or frozen raw) to avoid any cauliflower flavor in the pops.
I prefer these 60% semi-sweet chocolate chips from Ghirdelli for flavor without intense sweetness.
Taste the mixture when it’s in the blender and add more maple syrup as needed.
Use ripe banana instead of cauliflower.
Add 1-2 tablespoons peanut butter for extra flavor.