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Chocolate Fudge Pops

These pops are so much better than the plastic-wrapped kind you pull out of your grocery-store freezer. With insane amounts of chocolate, wholesome ingredients, and total satisfaction for about 125 calories a pop, what more could you want?–Daphne Oz

LC Not Too Sweet, Not Too Bitter, Just Right Note

We felt a little like Goldilocks when we tasted this recipe. Not too sweet, we thought as we licked the spoon. Hmmm, not too bitter, we thought after a little more reflection. Juuuuuust right, we realized after we’d demolished three popsicles in a row. In fact, several of us found these to taste uncannily like Fudgsicles. But unlike the chocolate fudge pops that you buy at the store, these are just cocoa, coconut milk, and honey. (We swear, you can’t taste the coconut milk. All you’ll notice is the creamy, velvety texture and the robust chocolate smack.)

If, like us, you can’t help but snitch a bit of the mixture before freezing, beware: you may just find yourself spooning up the rest of the mixture from the bowl rather than freezing it for pops. It’s that good. It even sorta doubles as pudding if you have the restraint to pour it into ramekins and refrigerate it or a thick smoothie if you can’t wait.¬†You’re welcome.

Chocolate Fudge Pops Recipe

  • Quick Glance
  • 10 M
  • 2 H, 10 M
  • Makes 6 pops

Ingredients

  • 1 13-ounce can regular coconut milk, shaken
  • 5 tablespoons unsweetened cocoa powder
  • 2 tablespoons honey or sugar, or to taste
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt (optional)

Directions

  • 1. Blend all the ingredients in a blender until smooth. Taste and add more honey or sugar if you please. (If the mixture tastes a little gritty, blend it a little longer and let it rest at room temperature for about 15 minutes.)
  • 2. Pour the mixture into ice pop molds. Insert the base and freeze for at least 2 hours, or until set. (If making ice pops using paper cups, insert the wooden sticks after the pops are firm enough to hold the sticks upright, at least 1 hour, depending on the size of the cups. The bigger the cup, the longer it will take.)
  • 3. Loosen the pops by running the molds under warm water. We think you can manage from here….
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