Dairy-Free Fudgsicles

The Cowgirl Gourmet adapted this recipe from several online recipes


I always have at least one can of full-fat coconut milk in my pantry and now that I know how fabulous these popsicles are, I may need to have two cans on hand from now on. You'll be amazed at how rich, creamy and utterly satisfying these popsicles are.


Makes 6-9 popsicles, depending on the size of your molds


1 can full-fat organic coconut milk

1/2 cup raw cacao or combination of 1/4 cup raw cacao and 1/4 cup unsweetened cocoa

4 pitted Medjool dates

2 tablespoons maple syrup

1 teaspoon vanilla extract or vanilla bean paste

Pinch of sea salt

1 tablespoon cocoa nibs, optional


To a high-speed blender, add the coconut milk, cacao or cocoa, dates, maple syrup, vanilla and a pinch of sea salt and process for 1-2 minutes, until everything is smooth and creamy.


If desired, add the cocoa nibs to the liquid and stir to combine. Then pour the liquid into the popsicle molds. Add the popsicle sticks and carefully place in the freezer, for at least 6 hours or overnight.


Flavor options: you could add 6-10 mint leaves for a chocolate mint popsicles; frozen raspberries for chocolate-raspberry popsicles; 1 teaspoon orange zest for a chocolate-orange popsicle or use your imagination to create your favorite flavor combination

Comments