Chocolate Dipped Fudgsicles

Easy 5-ingredient vegan fudgsicles made with coconut milk, cacao, and nut butter. Lightly sweetened with maple syrup and dipped in dark chocolate.

It was HOT here in Virginia this past week.

The kind of heat that makes Harper lay down in the middle of the cement on our walks, eyes staring up at me above her panting tongue, as if saying, “You expect me to walk with you…in this?”

Well, it would be nice, Miss Harper.

Several times this year we’ve had to call Dan to rescue her.

I wave him on after she’s secured in the back of his Jeep, ready to walk home while Harper rides in style.

To be honest the heat has never really bothered me.

In fact, I kind of love it.

Stepping outside in the summer sun, I can feel any tension drop away as the humidity envelops me in a warm palpable blanket.

But just because I like the heat doesn’t mean I would think to refuse a chilled treat to cool down.

These Chocolate Dipped Fudgsicles require just 5 ingredients and a timeout in the freezer before they’re yours!

These fudgsicles are creamy, decadent, and refreshing while being so simple to put together.

The base of these pops is made with just five ingredients that you probably already have on hand.

Let’s find out.

Pantry check:

• full-fat coconut milk
• raw cacao powder
• neutral nut or seed butter
• maple syrup
• dark chocolate

I used Hu Kitchen Gems to create the melty exterior as well as the chopped chocolate topping.

These hexagon-shaped dark chocolate chunks made from organic cacao are easy to drizzle and sprinkle to create the layers of cacao on these fudgsicles.

Full-fat coconut milk is important here to ensure the pops are creamy and firm.

Peanut butter can be subbed for the nut or seed butter for a more prominent chocolate peanut butter pairing.

Oh how many times did I test these Chocolate Dipped Fudgsicles.

SO. MANY. TIMES.

It wasn’t so much the taste that needed retesting, but the method.

Specifically, finding the best way to dip the popsicles in in chocolate and keep their frozen form intact.

The first couple tests were a bit messy, but I finally found that replacing the popsicles to the freezer between each step helped keep them solid.

Also, instead of dipping the popsicles directly into melted chocolate, try drizzling it on instead.

If adding toppings, you need to work quickly because the melted chocolate freezes seconds after hitting the cold chocolate sticks.

These Chocolate Dipped Fudgsicles are the perfect cool treat for a hot summer day!

Enjoy them as is or dip in melty dark chocolate for a crunchy cacao encasing.

I sprinkled mine with unsweetened shredded coconut and shaved dark chocolate for a little extra texture.

Some other ideas are chopped nuts, freeze dried fruit, or seeds.

Leftover popsicles will stay good in the freezer for several weeks so you can pull them out during the next heat wave.

If you try these Chocolate Dipped Fudgsicles, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to make more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations!

Check out my Pinterest page to pin more recipes like this one to make later!

For more easy chilled treats, check out my Avocado Mint Cacao Chip Ice Cream Sandwiches and No-Churn Maple Tahini Ice Cream Sandwiches.

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XO Lauren

Chocolate Dipped Fudgsicles

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★★★★★

5 from 1 review

• Author: Flora & Vino
• Total Time: 10 mins
• Yield: 6-8 popsicles
• Diet: Vegan

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Description

Easy 5-ingredient vegan fudgsicles made with coconut milk, cacao, and nut butter. Lightly sweetened with maple syrup and dipped in dark chocolate.

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Ingredients

• 1 14 oz. can full-fat coconut milk
• 1/3 cup raw cacao powder
• 1/4 cup pure maple syrup
• 1/4 cup neutral nut butter (cashew or almond butter!)
• 1 cup Hu Kitchen Gems

For serving

• shredded coconut
• chopped chocolate

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Instructions

1. Add the coconut milk, cacao powder, maple syrup, and nut butter to a blender and process until smooth and creamy.
2. Fill a popsicle mold with the liquid and secure a popsicle stick in each cavity. Depending on what popsicle mold you use, you will have anywhere from 6-8 fudgsicles total.
3. Place the popsicle molds on an even surface in the freezer and freeze for at least four hours, or, preferably overnight.
4. Line a baking sheet with parchment paper and set it aside.
5. Remove the fudgsicles from the freezer and gently remove them from the encasing by running the mold under warm water for 10 seconds. Carefully place the popsicles on the parchment lined baking sheet and return to the freezer.
6. Meanwhile, heat the Gems over medium heat in a small saucepan on the stovetop. Stir them until completely melted, then set aside. If sprinkling with chocolate and coconut, add them to a servings bowls in preparation near the melted chocolate.
7. Remove the fudgsicles from the freezer and drizzle them with melted chocolate and sprinkle with optional chocolate and coconut. The chocolate will freeze quickly, so you need to drizzle the chocolate and decorate quickly before moving on to the next one. Return the fudgsicles to the freezer and freeze an additional 10-20 minutes until the chocolate has set.
8. Enjoy the fudgsicles immediately. Store any leftovers in a freezer-safe container for up to 1 month.

• Prep Time: 10 mins
• Cook Time: 0 mins
• Category: Dessert
• Method: Freezer
• Cuisine: Vegan, Gluten-Free, Grain-Free, Oil-Free, Refined Sugar-Free, Paleo

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